Sauteed Brussels Sprouts & Mushrooms

It's September which means both Brussels Sprouts and Hen of the Woods (Maitake) mushrooms are in season! This is one of my favorite savory, easy, minimal ingredient side dishes which features both. It's a great way to get your greens in while enjoying every bite! Jump to Recipe

What ingredients are needed for Sauteed Brussels Sprouts & Mushrooms?

Aside from the obvious, also in this dish you will find some butter and olive oil, spinach, fresh thyme, salt and pepper. That's it!

What are Hen of the Woods (Maitake) mushrooms?

A delicious mushroom variety with feather like tendrils that are able to be cooked whole or separated in a ton of different ways. They're in season from late August through November. Hen of the Woods mushrooms taste meaty, spicy and earthy. They are great for cooking as the fronds absorb up the ingredients you use to cook them in.

Can I use other mushrooms for this recipe?

Absolutely! If you don't have Hen of the Woods mushrooms feel free to sub shiitake or cremini (baby bella). Both taste great in this recipe as well!

How do you make Sauteed Brussels Sprouts & Mushrooms?

Start by blanching the Brussels sprouts. This is the process of boiling them, then rinsing with cold water to stop the cooking process. By doing this you'll cut down on the saute time needed. You'll then heat a large saucepan over medium heat. Melt butter and olive oil then add Brussels and mushrooms. Saute for about 5 minutes stirring occasionally.

Add fresh thyme, salt and pepper and saute a couple more.

Add spinach last and stir into mixture. It only takes a minute or two to wilt.

And that's all there is to it! Taste and adjust salt and pepper as needed.

How to store Sauteed Brussels Sprouts & Mushrooms:

This recipe makes a good amount, but I find this dish heats up great! Simply store in an airtight container in the fridge.

What should I serve with Sauteed Brussels Sprouts & Mushrooms?

You can eat this dish all on it's own, but I generally use it as a side dish. Here are some suggestions!

Flank Steak, Romesco & Goat Cheese Crostini

Chicken Piccata

Stuffed Pepper Casserole

If you enjoyed this recipe you might also enjoy:

Fall Harvest Bowls (with Chicken & Roasted Vegetables)

Feta Green Beans with Almonds

Pancetta Brussels Sprouts

Meatball Pizza

Sauteed Brussels Sprouts & Mushrooms

5 from 1 vote

One of my favorite savory, easy, minimal ingredient side dishes. It's a great way to get your greens in while enjoying every bite!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Ingredients Method

Ingredients

  

• 1 lb Brussels Sprouts cleaned and trimmed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 cups Hen of the Woods (Maitake) or similar mushrooms cleaned and separated/chopped into smaller pieces
• 3 cups fresh spinach
• 1 tablespoon fresh thyme leaves removed from stems
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper

Method

 

1. Bring a large salted pot of water to boil. Add Brussels sprouts.
2. Boil for about 4 minutes then transfer to a strainer and rinse with cold water. Let cool.
3. Heat butter and olive oil in a large skillet over medium heat.
4. Once Brussels have cooled enough to handle, chop in half.
5. Add Brussels and mushrooms to skillet and saute, stirring occasionally for about 5 minutes.
6. Add thyme, salt and pepper and saute 1-2 more minutes.
7. Stir in spinach and cook 1-2 more minutes.
8. Adjust seasoning as needed and serve.