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Brussels Sprouts with Sauteed Shallots and Mashrooms



  • 1 tbsp olive oil

  • 2 - 3 shallots, thinly sliced

  • 10 Brussels sprouts, outer leaves removed, sliced in half

  • 6 or 7 mushrooms, cleaned and sliced

  • 2 sprigs fresh thyme, leaves removed

  • Splash of white wine

  • Salt and pepper to taste


1. In a small pan heat olive oil and add shallots, cooking until translucent, 4 or 5 minutes. Add Brussels sprouts and cook until browned and just tender, 6 - 10 minutes, depending on the size of the sprouts.

2. Remove shallots and sprouts to a bowl and set aside. Add more oil to the pan in necessary and add mushrooms and thyme leaves, cooking until tender, 5 or 10 minutes, depending on the type of mushroom you use. Add a splash of white wine and salt and pepper to taste. Return shallots and sprouts to the pan and cook until just heated through.


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