Brussels Sprouts & Mushrooms Medley
One day at about 5:00 p.m. I opened my refrigerator to see what I could make for dinner, and all I had were Brussels sprouts and mushrooms. So, I cooked them together with some coconut, and this simple dish has now become my husband’s favorite. He just loves the texture and the medley of the flavors. It’s a healthy, clean dish that can be served by itself or as a side dish.
Ingredients
- 1 lb Brussels sprouts, (trimmed & cut in half)
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 shallots, (thinly chopped)
- 2 cloves garlic, (chopped)
- 1 tablespoon ginger, (peeled & chopped)
- 1 cup + 1 tablespoon unsweetened coconut, (dry)
- 2 cups shiitake mushrooms, (sliced)
- Kosher salt
Instructions
- Blanch Brussels sprouts in generously salted water until barely tender (about 3 minutes).
- Remove and let cool in bowl of ice water, then drain and set aside.
- In skillet, heat coconut oil over moderate heat.
- Add mustard seeds and let crackle for 30 seconds.
- Add shallots, garlic, ginger, and coconut, and cook for 1 minute.
- Add blanched Brussels sprouts and cook for 3 minutes.
- Gently stir in mushrooms and cook for 1 minute.
- Season with salt to taste.
- Garnish with 1 tablespoon coconut.
- Serve warm or at room temperature.