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Sunday, December 9, 2012

Brussel Sprout, Baby Portabello Mushroom and String Bean Sauté

I had a friend over for dinner Friday evening and I served this as a side dish with a whole roasted chicken.  What's great about this vegetable medley is it works with any type of meat or poultry i.e., veal, beef, pork, duck...you name it!  It's prepared with only one deep saute pan, which helps for the cleaning up portion of the evening.  I always like to try to keep that part as short as possible.  Just the thought of washing dishes makes me think twice about cooking sometimes. By the way...I can't believe brussel sprouts cost me $4 for a half a pint!  All the better reason to serve them with some more cost effective ingredients.  After all it is the holiday season! :)


Brussel Sprouts 1/2  pint washed and halved with the stems lightly trimmed
String Beans 1/4 lb  washed and halved with the stems trimmed
Baby Portabello Mushrooms  washed and sliced
Garlic Cloves peeled and minced
Olive Oil 2 tbsp
Fresh Ground Black Pepper 1/4 tsp
Iodized Salt 1/4 tsp
Kosher Salt to taste
(Serves 4)


Take a saute pan that is a minimum of 4 inches deep.  Fill it half way with water.  Add iodized salt. Cover and bring the water to a boil.  Place brussel sprouts only into the boiling water. Bring the water down to a simmer. Let brussel sprouts simmer for 4 minutes then add string beans.  Cover the pan and allow the vegetables to blanche for one additional minute.  Strain.  Take the same pan and coat it with the olive oil.  Place it on a medium heat.  Add the minced garlic to the pan.  Stir the garlic occasionally. Once garlic has turned a very light brown color add the portobello mushrooms. Stir occasionally.  Once the mushrooms are lightly browned (about 2 minutes), combine the brussel sprouts and string beans in the pan with the mushrooms.  Stir around mixing all of the ingredients together well.  Add fresh ground black pepper and kosher salt. Saute for 3 minutes.  Serve.