She likes to bake. Actually, baking is the only thing she does. It's a passion.

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.

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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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