Brussels sprouts with mushrooms in the oven. Brussels sprouts with mushrooms

Remove the tough top leaves from the Brussels sprouts and cut off the stalk a little.

Thoroughly clean the mushrooms from dirt with a soft brush. It is better not to wash mushrooms (only if absolutely necessary), because these mushrooms absorb too much moisture.

Carrots are also peeled and washed.

Then we cut all the vegetables: Brussels sprouts and champignons in half - I had them about the same size, carrots - in small pieces, similar to mushrooms and cabbage.

Boil Brussels sprouts in lightly salted water, you can also add lemon juice(it is believed that this removes excess bitterness).

Boil the cabbage for about 10 minutes, then put it on a sieve. To keep the bright green color, you need to douse the boiled cabbage with very cold water.

Peel the onion and garlic and then chop finely.

In a frying pan with heated vegetable oil, first lightly fry the chopped onion until softened. Then add chopped mushrooms and carrots to it. Add salt and pepper to taste.

Fry everything together, stirring occasionally, until excess moisture has evaporated. At the very end of frying, you can add chopped garlic, mix.

Add flour, fry it together with vegetables, mixing well.

Then pour vegetable broth(or just water), cook until the sauce thickens. Whiten everything with cream (but you can do without them).

At the very end, add boiled brussels sprouts, cook for about 5 more minutes, so that they have time to soak in the sauce.

When everything ordinary gets boring, monotonous food does not climb through the throat and pasta and sausages are already boring - it's time to think about changing the diet. - this is a great way to diversify the menu, make it special, a little noticeable and bright. And if you are worried about the result, you don’t know how to cook Brussels sprouts, or you haven’t decided what to cook from it yet, it’s as simple as with regular white cabbage.

Composition of ingredients:
• 700 g Brussels sprouts
• 400 g mushrooms
• 2 heads of onions,
• 3-4 garlic cloves,
• 350 ml. vegetable broth,
• 2 tbsp. spoons vegetable oil,
• Salt and black pepper.

The vegetable can be used both fresh and frozen, it is better to use mushrooms, and any broth can be used. The dish is prepared quite quickly and simply.

The use of this type of vegetable is very simple. The small size and original shape with an attractive appearance and coloring make it possible to use Belgian kale in almost any dish. It is fried, stewed, baked in the oven, boiled and used for cooking. variety of salads and decoration of exquisite festive dishes.

To make the food tasty, you should season the food with aromatic herbs and, of course, it is better to use fresh ones.

Brussels sprouts with mushrooms and onions recipe

Prepare the products, rinse the heads and rinse in cold water champignons.

Dip the cabbage into a pot of boiled water and boil over medium heat for 10 minutes. It is better to divide large heads of cabbage, and when cooking, bay leaves, a few peas can be added to the water allspice and some salt.

In a deep saucepan, heat the oil and briefly fry the onion sliced ​​\u200b\u200bin half rings.

Cut the mushrooms, put them on the onion, mix and continue frying for another 4-5 minutes, until the mushrooms are partially cooked.

Add minced garlic, salt and pepper. Stir and fry the garlic along with the rest of the ingredients over high heat for no more than one minute.

Pour in 2 cups of warm broth, bring to a boil, add boiled Brussels sprouts and cover.

Simmer the cabbage and mushrooms over low heat with moderate bubbling until some of the moisture is absorbed and some is evaporated, about 10 minutes.

There are a lot of options and ways to prepare a dish. You can cook Brussels sprouts with cheese or bake them in the oven and serve with sour cream and fragrant homemade bread.

SuchBrussels sprouts are great with meat, almost any. And also, if you do not use cheese, the dish will be quite lean and vegetarian. But if you cook it as a main course, then the amount of ingredients should be at least doubled. The amount given in the recipe is enough for a side dish for a main course for 2-3 people, depending on appetite. But as a main course, then probably for sure for one.
Brussels sprouts start in a frying pan to quickly evaporate excess liquid from the ingredients so that the sprouts can then be baked instead of stewed, making them sweeter and less bitter. In general, roasted Brussels sprouts have a richer flavor than boiled ones. Therefore, I recommend baking it. The range of additions to this extremely healthy, but not the most interesting tasting vegetable, is simply limitless! In such a performance and combination, Brussels sprouts were enjoyed even by my daughter who, at her six years old, has become much more demanding on food than before.
If desired, to further diversify the taste of the dish, at the very end of cooking, along with cheese, you can add sunflower or pumpkin seeds, or almond flakes.

2-3 servings as a side dish

Ingredients

• 350 grams Brussels sprouts
• 150 grams mushrooms, washed and cut into 4 parts each
• 3 teeth garlic, finely chopped
• 30 ml olive oil
• Salt to taste
• 1/2 tbsp honey
• 1 tbsp balsamic vinegar
• 15 grams hard cheese(Parmesan or Grana Padano), finely grated.

1) Preheat the oven to 180°C.

2) Remove leaves from cabbage that are lagging or yellowed. Trim dried stems. Wash and cut the large heads in half and leave the smaller ones as they are.

3) On high heat, heat a frying pan or a heat-resistant dish in which you can fry, and then put in the oven (without wooden or plastic handles). Add olive oil and Brussels sprouts. Salt and fry, stirring, until the cabbage begins to brown.

4) Add the mushrooms and mix well, fry until the juice evaporates, which the mushrooms release.

5) Add garlic, honey and balsamic vinegar. Stir, remove from heat and place in preheated oven.

6) Bake for 8-10 minutes, until the cabbage is soft. Everything should brown well.

7) Remove the Brussels sprouts with mushrooms from the oven, season with freshly ground black pepper and grated cheese. Serve right away!

Enjoy your meal!

Brussels sprouts are perhaps the most beautiful and unusual vegetable crop. Cabbage branches are strewn with small heads of cabbage that look a bit like green grapes or black pepper in the ripening stage. Cabbage appeared on the market not so long ago, before such a vegetable could only be bought in a large supermarket, and even then, it was not always presented in assortment. Recently, vegetable crops have ceased to be in short supply, but not everyone still knows and knows how to cook these “green babies”.

Ingredients:

• 10-15 heads of cabbage of the same size;
• 5-7 pcs. medium sized champignons;
• 1-2 chili peppers;
• 1 tsp chopped ginger root;
• vegetable oil;
• salt, black ground pepper.

Do you want to learn how to cook tasty vegetable gardeners from Brussels? - exactly this tasty dish, which is easy to cook at home without special culinary skills.

How to cook tasty Brussels sprouts

Pour into the pan 2-3 tbsp. l. vegetable oil. Throw in the chili and ginger. Ginger does not need to be peeled. This only affects appearance but not in taste.

Cut off the stem of the cabbage. We wash the mushrooms, dry with a towel from droplets of water.

After 3 min. lay out heads of cabbage and champignons, cut into 2-4 parts. If your cabbage is large, cut it into halves.

Fry until ruddy. The mushroom juice should be enough to stew the cabbage. But you can also cover the pan with a lid so that all the moisture does not evaporate.

Leave mushrooms and cabbage ruddy, juicy, but without excess liquid.

For 1 min. salt the dish until cooked. Brussels sprouts ready with mushrooms! The recipe is simple, quick and delicious!

Enjoy your meal!