Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Brussels Sprout and Mushroom Sauté

Scott Phillips

Servings: 4

Shredding Brussels sprouts is a great way to get their robust flavor in a quick-cooking side dish. You can often find packages of shredded sprouts at the supermarket; if not, the slicing disc on your food processor can make quick work of the task.


  • 2 Tbs. olive oil
  • 1 lb. very finely sliced or shredded Brussels sprouts
  • 8 oz. chopped shiitake mushrooms
  • 1 garlic clove, chopped
  • 1 tsp. chopped fresh rosemary
  • 1 Tbs. fresh lemon juice
  • 1 Tbs. honey
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 150
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 310
  • Carbohydrates (g): 19
  • Fiber (g): 6
  • Protein (g): 5


  • Heat the olive oil in a 12-inch skillet over medium-high heat. Add the Brussels sprouts, mushrooms, garlic, and rosemary. Reduce the heat to medium and cook, stirring, until the sprouts are tender, 6 to 8 minutes. Stir in the lemon juice, honey, 1 tsp. of salt, and 1/4 tsp. of pepper; cook for another minute, and serve.


Rate or Review


  • butta211 | 02/20/2018

    While it was fairly quick to prep I found the final product to be disappointing. I sauteed the mushrooms first and added a little wine to cookdown. Followed by everything else. A little dry after the cook down. Possible a little stock would help it. Won't make again.

  • pixie87 | 11/20/2017

    Very good. I made this for a special occasion and dressed it up with almond slivers at the end so they toasted up a bit. Also a tiny pinch of parmesan. 👍🏻

  • BoLoMo | 01/06/2016

    5 stars. Excellent. Easy to prep (with food processor) fast/easy to cook, very delicious.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks