Pan Fried Brussels Sprouts And Mushrooms With Thyme Recipes

Steps:

• Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

Steps:

• Combine Brussels sprouts, mushrooms, olive oil, thyme leaves, mustard, salt, and pepper in a large bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add Brussels sprouts and cook for 4 minutes. Stir and cook for 4 minutes more. Increase heat to high and cook, stirring constantly, for 2 minutes more.

Steps:

• 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.
• Add white wine and reduce by one-half.
• Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
• Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
• 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.
• Garnish with fresh lemon wedges.