brussels sprouts and mushroom pasta sauce

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

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

★★★★★ 1 Review
method Stove Top

Ingredients For brussels sprouts and mushroom pasta sauce

  • 1 lb
    fresh brussels sprouts, cleaned, trimmed and halved
  • 1 md
    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

How To Make brussels sprouts and mushroom pasta sauce

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