Brussels Sprouts and Mushroom Pasta Sauce

Kathy W

By
@Kattyw

This recipe was given to me years ago. It is best with fresh Brussels sprouts. (Frozen Brussels sprouts can get too mushy.)

Rating:
★★★★★ 1 vote
Comments:
Method:
Stove Top

Ingredients

1 lb
fresh brussels sprouts, cleaned, trimmed and halved
1 medium
onion, chopped
1 lb
mushrooms, quartered
2 Tbsp
butter
salt and pepper to taste
1/2 tsp
dill
1/2 tsp
tarragon
1/2 tsp
dry mustard
2 Tbsp
flour
1 1/2 c
hot milk
1/2 tsp
prepared horseradish
1/2 c
parmesan cheese

Step-By-Step

1Steam brussels sprouts for 10-12 minutes until tender.
2In a skillet, over mediu-low heat, cook mushrooms and onion in the butter.
3Add salt and pepper, dill, tarragon and mustard.
4Sprinkle in flour, stirring as you sprinkle. Cook 2 minutes,sirring constantly.
5Gradually drizzle in the hot milk, stirring constantly.
6Cover and cook over very low heat 8-10 minutes, stirring occasionally.
7Stir in horseradish, brussels sprouts and cheese.
8Serve over pasta.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian