Brussel Sprouts With Mushrooms & Light Feta Cream Sauce
If you're looking for a cheap, easy Mediterranean diet recipe for Brussel sprouts, you just found it! Greek recipes for Brussel sprouts and mushrooms are more common than one would think! Indeed, mushrooms are an important Mediterranean diet ingredient and insinuate themselves into all sorts of Greek recipes, from meze to main courses, salads, stir fries, pasta and rice recipes, braised dishes and soups. They’re paired with animal protein and other plant-based Greek diet ingredients as well, and here, coupled with Brussel sprouts and Greek feta, the combination is both healthy and delicious. Greek vegetarian recipes are very varied and almost invariably call for the number one Greek diet ingredient: extra virgin Greek olive oil! A little Greek sea salt perks up the flavor, too.
Ingredients
- 3 tablespoons extra virgin Greek olive oil
- 3 cups Brussel sprouts trimmed
- ½ cup dry white wine
- 1 pound 400g white button or cremini mushrooms
- 3 garlic cloves minced
- 1 1- inch 2.5-cm strip orange zest
- 1 star anise
- 6 thyme sprigs
- Greek sea salt and freshly ground black pepper
For the Feta Cream
- 1 tablespoon extra-virgin Greek olive oil
- 2 tablespoons Greek feta crumbled
- 2/3 cup light cream
Instructions
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Trim the tough root end off of the Brussel sprouts. Halve them if they’re large.
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Wipe the mushrooms dry with a kitchen towel and halve them lengthwise, with the stem intact. If they’re large, quarter them.
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Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the Brussel sprouts, covered, shaking the pan back and forth, for about 8 minutes, or until they start to brown and soften.
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Stir in the garlic and give it a swirl for a minute or so, to soften.. Add the mushrooms. Stir.
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Add the orange zest strip, thyme and star anise. Season with salt and pepper. Cover and let cook for 8 – 10 minutes, or until the B. sprouts are tender and the mushrooms cooked.
Make the Feta Cream:
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In a small bowl, whisk together the crumbled feta, cream and olive oil.
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Pour into the mushroom-B. sprouts and cook, stirring gently, until the feta has all but disappeared and much of the actual sauce has been absorbed by the vegetables.
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Remove the orange zest and thyme and serve.
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