Brussel Sprouts with Creamy Mushroom and Cheesorizo Sauce

January 18, 2017


Green "meatballs"! A great winter dish, when local, farm-fresh brussel sprouts are at their peak. Served here with oven baked delicata squash rings.


The Sauce

1/2 cup dried or 1 cup fresh shitake mushrooms soaked in 1 1/2 cups just boiled water

2 TB butter

3 cloves garlic

1 pint half and half or whole milk

Black pepper

Tamari (or soy sauce if not gluten free)

1 TB corn starch diluted in 1/4 cup milk or water

1 Chub Sage or Italian Cheesorizo

1 TB olive oil

The Sprouts

2 cups or so fresh brussel sprouts (you can use frozen, but the flavor isn't even close to as good)

1 TB olive oil

1 lemon juiced

1/2 cup water


Enough pasta for 3-4 servings


The Sauce

Melt butter in saucepan over medium heat then continue to heat until brown

Add minced garlic and stir until garlic is light gold

Add liquid from steeped mushrooms

Add half and half

Chop mushrooms and stir in

Add tamari, salt, and pepper to taste

Stir in cornstarch mixture and heat until bubbling. Hold for 1 minute then turn off heat or reduce to keep warm.

Heat olive oil in a skillet over medium high

Crumble in Cheesorizo and stir briefly

Reduce heat and cook, stirring once a minute or so, until golden brown

Place in bowl and set aside

The Sprouts

Heat olive oil in skillet over medium high

When hot, add brussel sprouts and sear until lightly browned in spots

Add lemon juice and water and cover quickly, reduce heat to medium

Simmer, stirring occasionally, until tender - about 5 minutes or less


Drain pasta and in a bowl combine with sauce and sprouts (or in a large saucepan if reheating is needed)

Top with Cheesorizo and serve with lemon wedges if desired


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