Tips for cooking Brussels sprouts with mushrooms Little, as a toy, kochanchiki brussels sprouts very like eating both adults and children. But, for some reasons, this cabbage sometimes has a bitter, bitter taste. To get rid of it, Brussels sprouts need to be poured with cold water, bring it to a boil, drain the water. Then again pour fresh water, and cook a few minutes, not leading up to readiness. The remaining bitterness will go away during the frying, if you cut each head in half. The most delicate and not bitter taste is enjoyed by small heads. For this recipe you can use both fresh and frozen Brussels sprouts. If desired, you can fry finely chopped onion together with mushrooms and Brussels sprouts, but, thanks to the special taste of this cabbage, it is not a mandatory ingredient. Brussels sprouts with champignons, decorated with fresh herbs, can be served on the festive table, and the taste of this dish will appeal even to real gourmets.
Ingredients:- Cabbage Brussels 300 g
- Mushrooms champignons 200 g
- Parsley fresh 1 bunch
- Sunflower refined sunflower oil 3 tbsp. l.
- Black pepper powder 1 tsp.
- Salt 1 pinch
- Step 1 We remove the upper leaves from Brussels sprouts.
- Step 2 Cut each large kachanchik in half or 4 pieces.
- Step 3 Champignons carefully washing and cut the fungus edge of the legs.
- Step 4 Cut the mushrooms into 4 parts or in half.
- Step 5 Mix the mushrooms with cabbage.
- Step 6 Warm up the vegetable oil in a frying pan with a thick bottom and send the vegetables stew under the lid for 25-30 minutes over medium heat, sometimes stirring - cabbage should become soft.
- Step 7 At the very end of quenching, salt and pepper to taste. As a side dish, it goes well with boiled or baked potatoes.