Brussels Sprouts With Mushrooms

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 2 serrano peppers (chopped)
• 1 bay leaf
• 1/2 lb button mushroom (trimmed)
• 2 teaspoons fine sea salt
• 1 teaspoon pepper
• 2 fresh garlic cloves (minced)
• 1/4 cup wine (zinfandel)
• 6 cups vegetable stock
• 2 lbs brussels sprouts (trimmed)
• 1 tablespoon fresh thyme (chopped)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup asiago-parmesan cheese (grated)

Recipe

• 1 in a saucepan heat olive oil. add peppers, bay leaf, mushrooms, salt, pepper and sauté 2-3 minutes. add garlic and sauté a minute or until soft.
• 2 add wine and reduce by one-half.
• 3 add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
• 4 add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
• 5 drain sprouts and reserve 1/2 cup of broth. place sprouts in a large bowl, add lemon juice, zest, asiago-parmesan cheese and toss. season with salt and pepper to taste. place brussels sprouts in warm bowls, add a little broth and serve.
• 6 garnish with fresh lemon wedges.