Brussels Sprouts With Mushrooms

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."

 

• 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

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.