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Brussels Sprouts and Mushrooms

Brussels Sprouts and Mushrooms

These Brussels sprouts and mushrooms are dressed in mirin and shichimi togarashi for a lightly spicy, charred side dish that's perfect any time of year.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 92kcal

Equipment

Ingredients

  • 1 tablespoon neutral oil
  • 8 ounces mushrooms, sliced or torn depending on the variety
  • 12 ounces Brussels sprouts, trimmed and halved
  • 2 tablespoons mirin
  • 1 teaspoon shichimi togarashi (or use crushed red pepper to taste)
  • Salt and pepper to taste
  • 2 scallions, minced; for garnish

Instructions

Cook the mushrooms:

  • Heat 1 tablespoon neutral oil in a skillet over medium-high heat.
  • Add the mushrooms to the skillet and cook for 4–6 minutes (depending on variety) until they brown and crisp up. Season with salt and pepper.

Char the Brussels sprouts:

  • Add the Brussels sprouts and continue cooking until they char and begin to soften, about 8–10 minutes depending on the size. Stir occasionally and adjust the heat as necessary to prevent them from burning. Add a sprinkle of salt.

Deglaze the skillet:

  • Add the mirin to deglaze the skillet; use your spoon to lift up anything stuck to the bottom. Toss to coat. Cook for 1–2 minutes, and then add the shichimi togarashi. Cook for 1 minute more. Turn off the heat.

To serve:

  • Spoon the Brussels sprouts and mushrooms on to a serving platter. Sprinkle more shichimi togarashi on top if you like. Finish with minced scallions. Enjoy!

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Sodium: 89mg | Fiber: 4g | Sugar: 5g | Vitamin C: 73mg
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