My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, October 17, 2011

Brussels Sprouts with Mushrooms

Brussels sprouts are among the top 5 favorite veggies in my life. If the fresh ones are not absolutely perfect use frozen ones. This is a quick and easy side dish, or for me this could be the main dish with a big piece of corn bread.

Brussels Sprouts with Mushrooms
Serves 4-6
print recipe

4 cups Brussels sprouts
4 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
Salt and pepper
Juice of 1 lemon
1 tablespoon parsley, finely chopped

Steam sprouts in salted water to cover until tender; drain thoroughly.

Saute mushrooms in oil until wilted. Add sprouts, salt and pepper to taste and lemon juice. Toss lightly and sprinkle with parsley before serving.

1 comment:

  1. I love sprouts and the addition of mushrooms sounds nice.


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