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!Print
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.
- 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
- Coarse salt, fresh ground black pepper to taste
- Fresh parsley, roughly chopped for garnish
- 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.