2 pounds brussels sprouts, halved, with
stems removed
1 tbsp olive oil
1/2 cup sliced shiitake mushrooms
1 small red onion, sliced
1/2 tsp sea salt
1 tsp black pepper
Method :
Toast walnuts
at 375F for about 8-10 minutes. Steam brussels sprouts for about 5
minutes, until just tender. Drain well. While brussels sprouts are
cooking, heat oil in large skillet and saut� mushrooms, onion, salt and
pepper. Add cooked brussels sprouts to mushroom mixture. Stir in walnuts
and chill thoroughly to allow flavors to blend. Serve on a bed of
radicchio leaves.
Serves 4
A wonderful
combination of pungent brussels sprouts and the slightly smoky flavor of
shiitake mushrooms, complemented with crunchy toasted walnuts, makes
this a memorable start to any meal.
