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Mushrooms and Brussels sprouts in a creamy sauce

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Mushrooms and Brussels sprouts in a creamy sauce

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.


Cooking time30 minutes Number of servings2

Ingredients for Mushrooms and Brussels sprouts in a creamy sauce




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


Step 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.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.


Step 2

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


Step 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.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.


Step 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).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).


Step 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).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).



Step 6

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


Step 7

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