Brussels Sprouts With Mushrooms

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: 20 mins
• 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

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.