Subj : BH&G 2443
To   : ALL
From : DAVE DRUM
Date : Sun Apr 18 2021 11:45:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brined Brussels Sprouts w/Lemony Mushrooms
 Categories: Vegetables, Mushrooms, Citrus
      Yield: 6 Servings
 
  1 1/2 lb Brussels sprouts
      8 c  Cold water
    1/2 c  Kosher salt
    1/4 c  Olive oil
      2 tb Butter
      2 c  Sliced cremini, shiitake or
           - button mushrooms
      2 tb Snipped fresh chives
      1 tb Lemon juice
    1/4 ts Lemon-pepper seasoning
 
  Trim stems and remove any wilted outer leaves from
  Brussels sprouts; wash. Halve any large Brussels sprouts;
  set aside. In a very large mixing bowl or deep container,
  stir together the cold water and kosher salt until salt is
  completely dissolved. Add Brussels sprouts to brine
  mixture, making sure the sprouts are completely submerged
  (weigh down with a plate, if necessary, to keep sprouts
  submerged). Let stand 1 hour.
  
  Drain sprouts; rinse well. In a very large cast-iron
  skillet or roasting pan, toss sprouts with oil. Roast,
  uncovered, in a 350ºF/175ºC oven 30 to 35 minutes, or
  until tender; stirring once.
  
  Meanwhile, in a medium skillet, melt butter over medium
  heat. Add mushrooms and chives and cook over medium heat
  about 5 minutes, or until mushrooms are tender and golden
  brown, stirring occasionally. Add lemon juice and
  lemon-pepper seasoning to mushroom mixture.
  
  Remove from heat. Pour mushroom mixture over cooked
  Brussels sprouts, tossing well.
  
  Makes 6 side-dish servings.
  
  Midwest Living | December 2014
  
  MM Format by Dave Drum - 12 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Ketchup + hot sauce = better catsup.
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.