A hearty and delicious side dish that comes together in one pan; Pan Seared Brussels Sprouts and Mushrooms is a meaty, vegetarian alternative. Serve with fried eggs for a complete meal!
Lord Byron is back with another Brussels sprouts recipe. It really can’t be helped and you should expect many, many more Brussels sprouts recipes in the future. They’re a common vegetable with such range and versatility, and should be experienced in every way possible. And, I mean every way without bacon.
BACON NOT NEEDED!
Can somebody tell me who is responsible for covering up the wonderful taste of Brussels sprouts by adding so much damn bacon to every Brussels sprouts recipe out there? I have tasted it, and yes, it’s delicious – because, you know, it’s bacon! But there’s so much more to a Brussels sprouts recipe than a few slices of smoky, salty bacon.
In my Pan Seared Brussels Sprouts and Mushrooms, for example, there is no bacon or any other meat products. I do rely on a little bit of butter to help flavour the mushrooms during the cooking process. I find that combining a little bit of butter and oil to the mushrooms helps to enhance the natural flavour of the mushrooms. The oil will prevent the butter from burning.
I prepared this dish in a heavy-bottomed braiser (skillet). A dish cooked like this always tends to have a homey feel to it. It feels more down-to-earth, more rustic, and it’s more forgiving during the cooking process.
CAST IRON SKILLETS FOR THE WIN!
I think everyone has a basic cast-iron skillet at home, and if you don’t, I highly encourage you to make a purchase. They are inexpensive and will last a lifetime. And, you can cook just about anything in them – even fried chicken!
I have prepared many dishes in my skillets over the years. To name a few, there’s my favourite meat-based dish, Sausage and Lentil Skillet; a light and easy Skillet Zucchini Alfredo; one of my personal favourites, this Spicy White Bean Tomato Skillet; and another personal favourite, Skillet Chicken Parmesan.
I once made Spinach and Artichoke Skillet Biscuit Bombs, which were a great appetizer option. I have made a Shepherd’s Pie in a skillet, a Skillet Beefaroni, and even a gigantic M&M Chocolate Chip Skillet Cookie. How’s that for options?
You might note from the photographs in the recipes listed above, that I’ve basically used the same skillet in each one of those recipes. That’s the great thing about a good skillet. You can use it for almost anything.
RAW CAST IRON OR ENAMEL COATED?
I have recently integrated more cast-iron pots and pans into my cookware collection, including enamel-coated cast-iron. I love the Le Creuset pots and pans; I’m using a Le Creuset cast-iron braising pan for this recipe. Those pieces are a little expensive, so I tend to save my pennies and buy a piece at a time.
When it to comes to cast-iron pans without the enamel coating, many at-home cooks have experienced trouble with food sticking to the pans. This is usually because the pan is too hot. A cast-iron pan will hold and retain heat better than a regular pan. I will heat the pan and then reduce the heat a little bit before adding the food to it.
And, more importantly, if you want a cast-iron pan to last a lifetime and to not stick, be sure to clean it and store it properly. I won’t get into how to do that here; just Google it, you’ll find a tonne of tips and tricks.
The recipe that led you here today is the Pan Seared Brussels Sprouts and Mushrooms. In a nutshell, this dish combines Brussels sprouts, mushrooms, and onion and garlic into one cohesive and tasty side, or main served with fried eggs. You’re going to love this dish!
Pan Seared Brussels Sprouts and Mushrooms
- 1 tablepoon olive oil
- 1 tablespoon butter
- 500 grams cremini mushrooms, quartered
- 1/2 cup onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 4 cups Brussels sprouts, trimmed, washed, and halved
- 1 teaspoon dried thyme
- 1 teaspoon spicy mustard
- 1 tablespoon summer savoury leaves, plus more for garnish
- 4 large eggs, optional
- Add the olive oil, butter, mushrooms, onions, salt, and ground black pepper to a heavy-bottomed frying pan or skillet. Over medium heat, cook the mushrooms and onions until the mushrooms have browned -about 15 minutes.
- Next, add the dried thyme, garlic, sprouts, mustard, and the summer savoury. Stir to combine with the mushrooms. Allow the sprouts to sear and caramelize – about 15 minutes.
- While the sprouts are cooking, you can fry the eggs, sunny-side-up, if you are adding a fried egg to the top of your serving. Otherwise, skip this step.
- Once the sprouts are done, serve immediately with a few summer savoury leaves for garnish.
Recipe inspired by www.closetcooking.com