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brussels sprouts and mushroom pasta sauce

(1)
Kattyw avatar
Recipe by
Kathy W
@Kattyw
New Carlisle, OH

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

(1)
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.
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