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Shredded sprouts with garlic and wild mushrooms
Serves 6 Starters and mains
Ingredients
- 200g fresh or frozen ceps or porcini (or 50g dried porcini mushrooms, soaked, and 150g chestnut mushrooms, sliced)
- 400g Brussels sprouts
- 75g unsalted butter
- 3 garlic cloves, finely chopped
- 1 red onion, diced
Method
Prepare the mushrooms. If using
fresh, brush off any dirt, trim the
base of the stems and slice.
If frozen, thaw and slice. Shred
the Brussels sprouts in a food
processor with the slicing disc,
or by hand. Bring a pan of lightly
salted water to the boil, add the
sprouts and blanch for 1 minute.
Drain well, then refresh in cold
water. Meanwhile, melt the butter
in a pan, add the garlic and onion,
cover and sweat gently for around
10 minutes, or until the onion is
soft but not coloured. Add the
mushrooms and raise the heat.
Cook, tossing every now and
then for 3-5 minutes, then stir in
the sprouts and cook over a high
heat, tossing every so often until
hot. Season well and serve.
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