My mother hates brusselsprouts; most of our children don't care for them; I actually like them as does my wife Dottie. Most of the time we have them boiled and then put butter on them. This recipe is one I thought of when actually making broccoli which I also wanted to do a little different than just butter. The combination of the brusselsprouts and mushrooms or broccoli and mushrooms with white wine and worcestershire sauce is a nice mixture of flavors that lends a new taste to these vegtables. ENJOY
INGREDIENTS:
2 lbs of fresh brusselsprouts
1lb of crimini mushrooms
4 cloves of peeled smashed garlic
1/2 cup of white Pinot Grigio wine
1/3 cup of good Worcestershire sauce
1/2 stick of butter
1/3 cup of virgin olive oil
1/2 tsp kosher salt
1/2 tsp coarse black pepper
DIRECTIONS:
1.
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