Feature of the Week
Back by popular demand....
Mountain Rose Apples
from Mt Hood Organic Farm
|
|
|
Pan Seared
Brussels Sprouts
and Mushrooms
Ingredients:
- ½ tablepoon olive oil
- ½ tablespoon butter
- 6 oz cremini mushrooms, quartered
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- ½ lb Brussels sprouts, trimmed, washed, and halved
- ½ teaspoon dried thyme
- ½ teaspoon spicy mustard
- ½ tablespoon summer savoury leaves, plus more for garnish
- 2 large eggs, optional
Directions:
1) Add the olive oil, butter, mushrooms, salt, and ground black pepper to a heavy-bottomed frying pan or skillet. Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 12 minutes.
2) Add the dried thyme, garlic, sprouts, mustard, and the summer savoury. Stir to combine with the mushrooms. Allow the sprouts to sear and caramelize – about 15 minutes.
3) While the sprouts are cooking, you can fry the eggs, sunny-side-up, if you are adding a fried egg to the top of your serving. Otherwise, skip this step.
4) Once the sprouts are done, serve immediately with a few summer savoury leaves for garnish.
|
|
|
|
|
