Monday, June 23, 2008

Brussels Sprouts and Mushroom Sautee (Sotelenmiş Brüksel Lahanası ve Mantar)




¾ lb Brussels sprouts
¾ lb small white cap mushrooms
1/3 lb white pearl onions (small onions)
¼ cup white wine
1 tbsp basil
½ tsp red pepper flakes
1 tbsp olive oil
1 tsp salt

Heat the olive oil on medium heat in a large pan. Add the red pepper flakes and the basil to the olive oil when the oil gets hot. First, put the Brussels sprouts and sautee for 6-7 minutes. Add the mushrooms and pearly onions and sautee for 2-3 more minutes. Add the wine and salt and mix. Sautee until the wine is dried up and most of the juice is evaporated. Serve warm.

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