Both adults and children like to eat small, toy-like heads of Brussels sprouts. But, for some reason, such cabbage sometimes has a too sharp, bitter taste. To get rid of it, Brussels sprouts need to be poured cold water, bring it to a boil, drain the water. Then pour over fresh water again, and cook for several minutes, without bringing it to readiness. Any remaining bitterness will go away during searing if you cut each head in half. Small heads of cabbage have the most delicate and not bitter taste.

You can use both fresh and frozen Brussels sprouts for this recipe. If you wish, you can fry finely chopped together with mushrooms and Brussels sprouts onion but thanks to special taste of this variety of cabbage, it is not a required ingredient.

Brussels sprouts with champignons, garnished with fresh herbs, can also be served on festive table, and even real gourmets will like the taste of this dish.

Bunches of 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 not so long ago appeared on the market, before such a vegetable could only be bought in a large supermarket, and even then, it was not always presented in the assortment. Recently, the vegetable culture has ceased to be in short supply, but not everyone still knows and knows how to cook these "green babies".

Ingredients:

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

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

How to cook brussels sprouts deliciously

Pour 2-3 tbsp into the pan. l. vegetable oil... We spread the chili and ginger. The ginger does not need to be peeled. It only affects appearance but not the taste.

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

After 3 min. lay out the heads of cabbage and mushrooms, cut into 2-4 parts. If you have large cabbage, cut it into halves.

Fry until golden brown. The juice of the mushrooms should be enough to stew the cabbage. But you can also close the pan with a lid so that all the moisture does not evaporate.

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

In 1 min. season with salt until tender. Brussels sprouts with mushrooms ready! The recipe is simple, quick, but also delicious!

Bon Appetit!

SuchBrussels sprouts go well with meat, almost any. And also, if you do not use cheese, the dish will be completely lean and vegetarian. But if you cook it as a main dish, 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 dish for 2-3 people, depending on their appetite. But as a main course, then probably for sure for one.
Cooking Brussels sprouts begins in a skillet to quickly evaporate excess liquid from the ingredients so that the cabbage can then be baked rather than stewed, resulting in a sweet flavor and less bitterness. In general, baked 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, even my daughter, who, at the age of six, has become much more demanding to food than before, enjoyed brussels sprouts with pleasure.
If desired, in order 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 champignons, wash and cut into 4 pieces each
• 3 prongs garlic, finely chopped
• 30 ml olive oil
• Salt to taste
• 1/2 tablespoon honey
• 1 tbsp balsamic vinegar
• 15 grams hard cheese(Parmesan or Grana Padano), finely grate.

1) Preheat the oven to 180 ° C.

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

3) On high fire preheat a frying pan or ovenproof dish in which you can fry, and then put in the oven (without wooden or plastic handles). Add olive oil and brussels sprouts. Season with salt and fry, stirring occasionally, until the cabbage begins to brown.

4) Add the mushrooms and mix well, fry until the juice that the mushrooms are allowed to evaporate.

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

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

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

Bon Appetit!

For Brussels sprouts, remove the top tough leaves and cut off the stalk a little.

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

Peel and rinse the carrots.

Then we cut all the vegetables: the heads of Brussels sprouts and champignons in half - they were about the same size for me, the carrots - in small pieces, like mushrooms and cabbage.

Boil Brussels sprouts in slightly salted water, while you can add and lemon juice(it is believed that this removes excessive bitterness).

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

Peel the onion and garlic and chop finely.

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

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

Add flour, fry it with vegetables, stir well.

Then pour in the 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 the boiled Brussels sprouts, cook for about 5 minutes more, so that it has time to soak in the sauce.

Ingredients:

• Brussels sprouts - 500 gr
• Champignons - 300 gr
• Onions - 1-2 pieces
• Garlic - 2 cloves
• Flour - 1 tablespoon
• Vegetable broth or water - 300-400 ml
• Parsley
• Lemon juice - 1 tsp
• Vegetable oil - 4-5 tablespoons
• Salt pepper

How to cook Brussels sprouts with mushrooms:

First, boil the cabbage in salted water with lemon juice for 10 minutes. Then discard in a colander. Peel the onion and chop finely or into half rings. Peel the garlic and chop finely. Wash the mushrooms and cut into slices. Heat 1 tablespoon of vegetable oil in a frying pan, add mushrooms and salt a little. Fry the mushrooms, stirring occasionally, until the moisture evaporates. Add 1 more tablespoon of oil and fry until light golden brown.

Remove the mushrooms from the pan using a perforated spoon to keep the oil in the pan. Add 2-3 tablespoons of oil, add onion, salt and sauté, over low to medium heat, until soft. Combine the onion with the mushrooms, add the chopped garlic and stir. Sprinkle the mushrooms and onions with flour and stir. Pour in stock or water and cook until thickened. Add the cabbage, season with salt and pepper, and cook for another 5 minutes to allow the vegetables to absorb the sauce.