Around this time of year, right before Thanksgiving, this blog usually erupts with all things orange. A lot of pumpkin recipes, sweet potato recipes, butternut squash...you get the picture. Let's take a break and try a green colored side dish: creamy skillet brussels sprouts and mushrooms.
Inspired by the traditional Thanksgiving green bean casserole, I wanted to use brussels sprouts in a similar but easier, quicker, and simpler fashion. Ergo, creamy skillet brussels sprouts and mushrooms.
One pan Brussels sprouts in a homemade cream of mushroom sauce with tons of flavor, no oven needed! Oh AND it's gluten free and vegetarian 🙌🏻.
Full disclosure, you'll need a bowl for the brussels sprouts to hang out in after you've sautéed them to give the mushrooms their turn in the pan. So really one pan, one bowl but still, pretty quick clean up amiright?? Recipe below!
Creamy Skillet Brussels Sprouts and Mushrooms
- Total Time: 25 minutes
- Yield: Serves 4
Description
One pan brussels sprouts side dish in a homemade cream of mushroom sauce with tons of flavor, no oven or casserole dish needed! Vegetarian and gluten free.
Ingredients
- 1 lb brussels sprouts, halved lengthwise
- 8 ounces white mushrooms, quartered
- 3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- ¼ cup dry white wine (I used a chardonnay)
- ½ cup milk (I used skim milk, but any kind of fat content will work!)
- ¼ cup vegetable broth
- ¼ cup toasted almonds
- 1 tablespoon lemon juice
- Coarse salt, fresh ground black pepper to taste
- Fresh parsley, roughly chopped for garnish
Get Recipe Ingredients
Instructions
- Heat olive oil in a large skillet or cast iron skillet over medium high heat. Add Brussels sprouts and cook until fork tender, stirring frequently, about 6-8 minutes. Remove to a bowl and set aside.
- Pour half of the white wine into the pan, scraping any browned bits off the bottom of the pan.
- Melt butter over medium high heat. Add the mushrooms and sauté, stirring frequently, until mushrooms have softened and released their juices, about 8 minutes.
- Add garlic and sauté one minute, until fragrant.
- Pour remaining white wine into the pan, scraping any browned bits off the bottom of the pan.
- Add brussels sprouts back into the pan. Pour in vegetable broth and lemon juice, stir to combine, and bring to a boil. Lower heat, slowly pour in milk and stir to combine. Bring to a simmer and cook 2-3 minutes, until somewhat thickened. Remove from heat.
- Stir in lemon juice and add salt and pepper to taste. Sprinkle with toasted almonds and garnish with parsley. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Abigail Elias says
The directions say to add lemon juice (twice) but lemon juice isn’t listed as an ingredient. I will go ahead but will improvise and maybe add zest the first time and juice the second. But clarification on amount and timing would be appreciated.
Priya says
It sounds great but chicken broth doesn’t make it vegetarian. I’ll add vegetable broth instead.
Aberdeen says
Ah whoops! Listed vegetable broth in the ingredients and chicken broth in the directions. Fixed it, thanks!
Krissy says
How much lemon juice? Says to add lemon juice but not listed in ingredients and amount isn’t listed.
Aberdeen says
Whoops! One tablespoon of lemon juice is all you need. Updated the recipe!