Brussels sprouts with mushrooms.



Brussels sprouts – 500g
mushrooms – 300 g,
onions – 1-2 pieces,
Garlic – 2 cloves,
flour – 1 tablespoon,
vegetable broth or water – 300-400 ml,
lemon juice – 1 teaspoon,
vegetable oil – 4-5 tablespoons,
salt, freshly ground pepper

1. decoction of cabbage in salted water with lemon juice for 10 minutes. Cast away on a colander.

2. Onion peel and finely we will cut or half rings. Garlic peel and finely chop. Mushrooms wash, and we shall cut slices.

3. Preheat the frying pan 1 tablespoon of vegetable oil, lay out mushrooms and a little salt. Sauté the mushrooms, stirring, until the moisture evaporates.

4. Add 1 more tablespoon of oil and fry until light golden brown. Put mushrooms in a pan, with a spoon with holes, so that the oil left in the pan.

5. Add 2-3 tablespoons oil, lay out the onion, salt and fry on a minimum or medium heat until soft. Unite onions with mushrooms, add minced garlic and stir.

6. sprinkling mushrooms and onions with flour and stir. Pour broth or water and gotovb sauce until thick.
Add the cabbage, salt and pepper and cook for another 5 minutes, so that the vegetables have absorbed the sauce.

Bon Appetit!

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