Shredded Brussels sprouts with mushroom

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A lot of folk eat Brussels sprouts just once a year. Why bother if you don’t even like them?? On the biggest “celebrate food” day we have, people force down these wee green baws that they don’t even like. So: This is a great side dish for folk that don’t normally like sprouts.

In brief: Fry some onion, then add mushroom. Once they’re cooked, set them aside and fry some sliced sprouts. Once they’re done, chuck the onion and mushrooms back in and add some soy sauce.

Tip: Use a food processor to slice the sprouts and onion — it saves so much time. I spent £50 on a Kenwood Multipro over five years ago and it’s easily paid for itself in time saved. I use it for chopping, grating, pureeing, making breadcrumbs, slicing, grinding spices, making peanut butter, you name it. Comes with a blender attachment an’ aw.

 

Serves 4 as a side

 

Ingredients

3 TBs oil

1 onion

1 crushed garlic clove / 1 tsp garlic paste (optional)

250g chestnut mushrooms

350g Brussels sprouts

3 TBs soy sauce / tamari

 

Recipe

  1. Heat 1 TB of oil in a frying pan — the bigger the better — on a medium heat, and dice the onion.  When the pan is warm, add the onion and cook for 5 minutes. While that’s happenin’, slice the mushrooms and sprouts and chop up the garlic. You might need to cut the knobbly ends off the sprouts.
  2. When the onion is translucent, add another tablespoon of oil, the mushrooms and chuck in a bit of salt and pepper and stir. Let the mushrooms go brown and tiny.
  3. If you’re usin’ a wee pan, transfer the onion and mushroom mixture to a bowl. Add another tablespoon of oil to the pan and chuck the sliced sprouts in. Stir them to break up the slices and cook for 5-10 minutes, until they’re starting to get some colour. If your pan is big, ye might no’ need to dump oot the onions an’ mushrooms.
  4. Once the sprouts are cooked, turn the heat doon tae low, pap the onions and mushrooms back in, and add the soy sauce one tablespoon at a time, to taste. That’s it!

 

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