Brussels Sprouts With Mushrooms

Name: Brussels Sprouts With Mushrooms
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 2 serrano peppers (Chopped); 1 bay leaf; 1/2 lb button mushroom (Trimmed); 2 teaspoons fine sea salt; 1 teaspoon white pepper; 2 fresh garlic cloves (Minced); 1/4 cup white wine (Zinfandel); 6 cups vegetable stock; 2 lbs Brussels sprouts (Trimmed); 1 tablespoon fresh thyme (Chopped); 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 cup asiago-parmesan cheese (Grated)

Submitted by Potagekempcc

"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."

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photo by Potagekempcc

Ready In:: 20mins
Ingredients:: 14
Serves:: 4

ingredients

1 tablespoon extra virgin olive oil
2 serrano peppers (Chopped)
1 bay leaf
¹⁄₂ lb button mushroom (Trimmed)
2 teaspoons fine sea salt
1 teaspoon white pepper
2 fresh garlic cloves (Minced)
¹⁄₄ cup white wine (Zinfandel)
6 cups vegetable stock
2 lbs Brussels sprouts (Trimmed)
1 tablespoon fresh thyme (Chopped)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 cup asiago-parmesan cheese (Grated)

directions

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.
Add white wine and reduce by one-half.
Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
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.
Garnish with fresh lemon wedges.