brussels sprouts and mushroom pasta sauce

Name: Brussels Sprouts and Mushroom Pasta Sauce
Cuisine: American
Ingredients: 1 pound(s) fresh brussels sprouts, cleaned, trimmed and halved; 1 medium onion, chopped; 1 pound(s) mushrooms, quartered; 2 tablespoon(s) butter; - salt and pepper to taste; 1/2 teaspoon(s) dill; 1/2 teaspoon(s) tarragon; 1/2 teaspoon(s) dry mustard; 2 tablespoon(s) flour; 1 1/2 cup(s) hot milk; 1/2 teaspoon(s) prepared horseradish; 1/2 cup(s) parmesan cheese

(1 RATING)

49 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on May 26, 2013

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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method Stove Top

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Ingredients

1 pound fresh brussels sprouts, cleaned, trimmed and halved
1 medium onion, chopped
1 pound mushrooms, quartered
2 tablespoons butter
- salt and pepper to taste
1/2 teaspoon dill
1/2 teaspoon tarragon
1/2 teaspoon dry mustard
2 tablespoons flour
1 1/2 cups hot milk
1/2 teaspoon prepared horseradish
1/2 cup parmesan cheese

How To Make brussels sprouts and mushroom pasta sauce

Step 1

Steam brussels sprouts for 10-12 minutes until tender.

Step 2

In a skillet, over mediu-low heat, cook mushrooms and onion in the butter.
Step 3

Add salt and pepper, dill, tarragon and mustard.
Step 4

Sprinkle in flour, stirring as you sprinkle. Cook 2 minutes,sirring constantly.
Step 5

Gradually drizzle in the hot milk, stirring constantly.
Step 6

Cover and cook over very low heat 8-10 minutes, stirring occasionally.
Step 7

Stir in horseradish, brussels sprouts and cheese.
Step 8

Serve over pasta.
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