brussels sprouts and mushroom pasta sauce
★★★★★
1
This recipe was given to me years ago. It is best with fresh Brussels sprouts. (Frozen Brussels sprouts can get too mushy.)
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★★★★★
1
method
Stove Top
Ingredients For brussels sprouts and mushroom pasta sauce
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1 lbfresh brussels sprouts, cleaned, trimmed and halved
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1 mdonion, chopped
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1 lbmushrooms, quartered
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2 Tbspbutter
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salt and pepper to taste
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1/2 tspdill
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1/2 tsptarragon
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1/2 tspdry mustard
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2 Tbspflour
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1 1/2 chot milk
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1/2 tspprepared horseradish
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1/2 cparmesan cheese
How To Make brussels sprouts and mushroom pasta sauce
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1Steam brussels sprouts for 10-12 minutes until tender.
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2In a skillet, over mediu-low heat, cook mushrooms and onion in the butter.
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3Add salt and pepper, dill, tarragon and mustard.
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4Sprinkle in flour, stirring as you sprinkle. Cook 2 minutes,sirring constantly.
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5Gradually drizzle in the hot milk, stirring constantly.
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6Cover and cook over very low heat 8-10 minutes, stirring occasionally.
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7Stir in horseradish, brussels sprouts and cheese.
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8Serve over pasta.
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