Do you have a certain ingredient that you just always seem to cook the same way? I have found that I can get stuck in a rut with certain ingredients and it takes some nudging to try something new with it. It isn’t that I don’t like trying new things, just that there are some ingredients that I only know how to cook one way and I am not always as adventurous to try a new method. For me one of those ingredients has been brussel sprouts. The only way I knew how to cook them was roasting them or boiling them as a side vegetable. Now that I think about it there are probably a lot of ways I could try and serve brussel sprouts, it is just until now I had never attempted it. But after trying this creamy dish I must say I will try to be more adventurous about all of my food because you never know what you might be missing out on.
Creamy Brussel Sprout and Mushroom Pasta
1 Tbsp extra-virgin olive oil
350g (4 c.) sliced mixed mushrooms, such as cremini, oyster and/or shiitake-350g
300g (3 c.) thinly sliced Brussels sprouts
1 Tbsp minced garlic
125mL (1/2 c.) dry sherry, or 2 tablespoons sherry vinegar
500mL (2 c.) low-fat milk
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground pepper
225mL (1 c.) finely shredded Asiago cheese, plus more for garnish
(www.eatingwell.com)
Cook pasta in a large pot of boiling water until tender, 8 to 10 minutes.Drain, return to the pot and set aside.
Meanwhile, heat oil in a large skillet over high heat and saute mushrooms until mushrooms are a golden brown. Set aside.
Add a small splash of oil back to the pan and add the brussel sprouts, cook stirring frequently so they don’t burn. Cook until tender about 8-10 minutes, add the garlic for the last minute.
Bring the mushrooms back to the pan and add the sherry (or vinegar), scraping up any brown bits; bring to a boil and cook, stirring, until almost evaporated, 10 seconds (if using vinegar) or about 1 minute (if using sherry).
Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
Stir in Asiago until melted.
Add the sauce to the pasta; gently toss. Serve with more cheese, if desired.
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