Brussels Sprout & Mushroom Sauté
 

Brussels Sprout & Mushroom Sauté

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The black garlic has a subtle sweetness that complements the robust Brussels sprouts and earthy mushrooms. Delicious as a side salad, but try serving it over rice for a heartier entrée.

SERVING SIZE

4

INGREDIENTS

2 tablespoons olive oil

12-14 (1 pound) Brussels sprouts, thinly sliced or shredded

1 cup (8 ounces) shiitake mushrooms, sliced

1 (3.25 ounce) package of brown beech or maitake mushrooms, coarsely chopped

3-4 cloves black garlic, minced (or you can use 2 cloves regular garlic, minced)

1 teaspoon fresh rosemary, minced

1 tablespoon fresh Meyer lemon juice

2 teaspoons Meyer lemon zest (save some for garnish)

1 tablespoon honey

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

 

INSTRUCTIONS

In a 12-14 inch skillet over medium-high heat, heat the oil.  Add the Brussels sprouts, mushrooms, garlic and rosemary. Reduce the heat to medium and sauté until the sprouts and mushrooms are tender, about 5 to 8 minutes. Stir in the lemon juice, lemon zest, honey, salt and pepper. Toss and cook for another minute. 

Sprinkle with lemon zest and serve. 

  PRINT VERSION

vegetable plate

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