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Brussels Sprouts With Mushrooms

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“Brussels Sprouts and Button Mushrooms are braised in vegetable stock infused with fresh Serrano Peppers. Tossed with fresh lemon juice, thyme and Asiago-Parmesan Cheese.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan heat olive oil. Add peppers, bay leaf, mushrooms, salt, pepper and sauté 2-3 minutes. Add garlic and sauté a minute or until soft.
  2. Add white wine and reduce by one-half.
  3. Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
  4. Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
  5. Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a large bowl, add lemon juice, zest, Asiago-Parmesan Cheese and toss. Season with salt and pepper to taste. Place Brussels Sprouts in warm bowls, add a little broth and serve.
  6. Garnish with fresh lemon wedges.

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