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Brussel’s Sprouts in Wine Sauce

Posted: November 12th, 2009 | Author: bakezilla | Filed under: Bakezilla | 1 Comment »

As promised earlier this week, I made Brussel’s Sprouts with mushrooms with white wine.  They were quite easy.  First, cut the stems off two cups of brussel’s sprouts and halve them.  Place them in a heavy skillet with 1 tsp lemon juice and 1/4 cup white wine (use a good quality dry variety).  Cover and cook over low heat for 10 minutes.  While they’re cooking, slice 8 or 9 mushrooms (I used cremini, but any variety will do).  Add the mushrooms, as well as pepper and oregano to taste, cover, and simmer another 10 minutes.  Voila, you’re done.


The end result, they’re pretty good, if I do say so.  The Brussel’s Sprouts are infused with wine flavor, and the plainness of the mushrooms balances out the punchiness of Brussel’s Sprouts.  And they are punchy, which is why a lot of people dislike them.  Broccoli can probably be subbed in, and it would have a much milder flavor.  Don’t be afraid to use a LOT of oregano, it really needs it.

These are a contender for a Thanksgiving side, though I might sub in broccoli.  Brussel’s sprouts have a very strong flavor, and I think might not necessarily be a crowd pleaser.

Anyway, more Thanksgiving side dishes to come!  Let’s get some good stuffing into the mix!

One Comment on “Brussel’s Sprouts in Wine Sauce”

  1. 1 Alyssa said at 2:42 pm on November 13th, 2009:

    I’ve always been scared of brussel sprouts. I think its because I had them once at a friends house, and they smelled like feet. I don’t like feet…especially in my mouth.
    I think it might be time to try them again :)

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