Brussels sprouts in mushroom sauce
Instructions
Cook the Brussels sprouts in salted water keeping them al dente (about 8 minutes). Meanwhile, in a saucepan with a little olive oil, FRY, sweet fire, the carrot, the onion and sliced garlic.
Add the cup of vinegar and let reduce by half. Add salt and pepper.
Add the mushrooms, cleaned and cut into 4 parts and you blast the whole thing together.
Add salt and pepper again, enter the Brussels sprouts cooked al dente with a cup of their cooking water.
Simmer for a few minutes until you reach the desired consistency and sprinkled with Sage. Serve the dish hot.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 500 g of Brussels sprouts
- an onion
- a carrot
- 1 garlic clove
- 200 g mushrooms
- a tablespoon of cornstarch
- 1 tablespoon chopped Sage
- a glass of vinegar
- pepe