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 sauté 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.
