Mushrooms and Brussels sprouts in a creamy sauce

68 - 30 минут 2 порции

Today in our holiday menu was easy to prepare, but very tasty addition to rice - Brussels sprouts braised with porcini mushrooms. It turned out flavorful dish with a delicate, creamy taste.

Ingredients for Mushrooms and Brussels sprouts in a creamy sauce

Step by step instruction of cooking Mushrooms and Brussels sprouts in a creamy sauce

Шаг 1

Water bring to the boil, add some salt and put a few bags of rice. Cook according to the instructions on the package 30 minutes.

Шаг 2

Heat in a pan with vegetable oil, put chopped onion. Stir fry over medium heat for 2-3 minutes.

Шаг 3

Add the sliced mushrooms, sprinkle with thyme, season with a little salt and fry the mushrooms with the lid closed for about 10 minutes.
I had cooked frozen mushrooms, already sliced.

Шаг 4

Then sprinkle with flour, stir well to avoid lumps, and pour 200 ml of cream. Without ceasing to stir, cook until thick (about a minute).

Шаг 5

While cooking, chop up the mushrooms, drop the Brussels sprouts in boiling salted water for 7-10 minutes, then drain in a colander to drain all the water (the cabbage before cooking to defrost).

Шаг 6

Boiled cabbage to pass into the mushroom sauce, season with salt-pepper, mix well and simmer under a lid for 5 minutes.

Шаг 7

Serve with crumbly boiled rice sprinkled with finely chopped greens (I dill).