I have a Mocha Stout Braised Sprouts recipe here from a previous post, and that's a favorite during cooler weather. In the spring, a lighter touch is more appealing, and here's how the recipe has evolved to suit the season. Spring cooking for me is about simplicity and letting the flavors do their thing without a lot of bother. There are, as always, many variations.
1 pound brussel sprouts, trimmed & cut in half
2 shallots, cut in half and thinly sliced
2 cloves garlic, thinly sliced
3/4 cup vegetable broth
1/2 pound shiitake mushrooms, stems removed and thinly sliced
salt & pepper
1 TBSP soy or tamari sauce
Heat 1/8 cup of vegetable broth over med/low heat in broad, flat bottomed skillet. Add shallots and garlic, stir to coat with broth and cover to steam and soften for 2-3 minutes. Uncover, stir and salt/pepper to taste. Add brussel sprouts and spread across the pan, cut sides down. Let them sit like this for 3-4 minutes until they start to brown a bit on the cut side. Add shiitakes, stir to blend and add 1/4 cup vegetable broth. Stir briefly and adjust heat to keep it at a nice simmer, but not boiling. When the broth has cooked into the vegetables, add another 1/2 cup and repeat. When the liquid evaporates again, add 1/8 cup vegetable broth and soy sauce. Stir to blend, cover and let it continue to braise for a few more minutes. Uncover, stir, and continue to cook until the sauce is a thicker coating on the vegetables. Brussel Sprouts should be just tender but still with a bit of bite (cook longer if you like them softer, adjust cooking time to suit the way you like them).
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