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Brussels Sprouts In Mushroom Sauce

Tummy.Tucker's picture
Ingredients
  Fresh brussels sprouts/2 packages, 10 ounce each, frozen brussels sprouts 2 Pound
  Canned sliced mushrooms 8 Ounce (2 Cans, 4 Ounce Each)
  Butter/Chicken fat 2 Teaspoon
  Whole wheat flour 2 Tablespoon
  Liquid from mushrooms and chicken stock 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Steam brussels sprouts until tender but firm.
Drain mushrooms, reserving liquid, and saute them in butter or chicken fat.
Add flour, then mushroom liquid and chicken stock.
Stir until sauce is blended and thickened.
Season to taste.
Pour sauce over brussels sprouts and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Mushroom

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