Brussels Sprouts & Portobello Mushrooms

Name: Brussels Sprouts & Portobello Mushrooms
Prep time: 10 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, minced; 1 pound brussels sprouts, cut in quarters; 2 large portobello mushrooms, cut into chunks; 2 tablespoons sherry vinegar; 6 thyme sprigs, chopped; salt and pepper to taste

By Leslie Blythe Mushrooms, Side dish, Vegan, Vegetarian Sautéing

September 27, 2016

Brussels Sprouts & Portobello Mushrooms are a wonderful combination of flavors and textures. You can make this entire side dish in about 20 minutes. Your vegan friends will love you.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

2 tablespoons olive oil

2 garlic cloves, minced

1 pound brussels sprouts, cut in quarters

2 large portobello mushrooms, cut into chunks

2 tablespoons sherry vinegar

6 thyme sprigs, chopped

salt and pepper to taste

Directions

1Heat the oil in a cast-iron skillet over medium heat and add garlic. Stir and then add brussels sprouts and mushrooms. Add the sherry vinegar, thyme, salt and pepper. Stir, cover and cook in medium heat until sprouts are tender, about 8 to 10 minutes.

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3 Reviews

admin

March 22, 2020

Thank you for the heads up. I took out the butter!

Ashton

March 18, 2020

There is not butter in the ingredients, but you state to use it in the instructions. Butter is not vegan. I also don’t know whether to sauté or bake the dish….I will do some version of this tonight though.

sheryl

September 28, 2016

Leslie, why do we have to preheat the over to 425? do we put the pan in the oven after cooking it on the stove?

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