Our weekend “Easter edition” recipe comes from Dana Jacobi, author of the 12 Best Foods Cookbook and a contributor to the New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.
“In preparing this dish, I will braise the Brussels sprouts in broth along with shallots, as a French cook would,” she says. “Mushrooms will add a nice texture, along with intense flavor. The secret to getting this deep flavor is dry-sautéing: cooking the mushrooms in a hot skillet, without fat, until they are well-browned and almost crusted.”
All of the ingredients should be available at your local natural and organic food store.
Brussels Sprouts With Mushrooms
Makes 4 servings
5 ounces baby Portobello or cremini mushrooms, stemmed and quartered
2 teaspoons extra-virgin olive oil
2 tablespoons finely chopped shallots
One (10-ounce) container fresh Brussels sprouts, or 3/4 lb. loose, quartered
1/2 cup low-fat, reduced-sodium chicken broth
1 tablespoon rice vinegar
Salt and freshly ground black pepper, to taste
Heat a dry, heavy medium skillet over medium-high heat until a splash of water flicked into it dances. Add mushrooms and dry-sauté until they look moist and are lightly browned, 4 minutes. Transfer mushrooms to a plate and set aside.
Heat oil in the same pan. Add shallots and sauté until they are translucent, 2 minutes. Add Brussels sprouts and sauté until they are bright green, 2 minutes. Pour in the broth and simmer, uncovered, for 6 minutes, stirring occasionally.
Return mushrooms to the pan and cook, stirring occasionally, until sprouts are crisp-tender, 4 minutes. Add 1/4 cup water if pan gets very dry. Add the vinegar. Remove from heat and season to taste with salt and pepper. Serve immediately.
Per serving: 80 calories, 3 g total fat (0 g saturated fat), 8 g carbohydrate, 3 g protein, 3 g dietary fiber, 230 mg sodium
Recipe and photo courtesy of the American Institute for Cancer Research