Sautéed Mushrooms Made Lighter
2 Tbsp butter
2 Tbsp olive oil
1.5 pounds sliced mushrooms
1/3 cup Marsala
Salt and pepper to taste
2 tsp fresh thyme, minced
Heat olive oil and butter in a large saucepan over medium heat. Add mushrooms, cook and stir mushrooms often, about 8 minutes. Add Marsala, salt, black pepper and thyme stir well. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes. Garnish with a sprig of fresh thyme.
These are so delicious that I have personally eaten 4 pounds of these in one week! A little sweet, a little spicy, these are addictive! Add a little squirt of Sriracha to the sauce to add more heat if you’d like.
2 pounds brussels sprouts, stem trimmed (not too deeply or the leaves will fall off) and halved
3 tablespoons olive or canola oil
3 garlic cloves, finely minced
1 Tbls fish sauce or soy sauce
¼ cup sweet chili sauce
Heat the oven to 425 F. Line a baking sheet with foil.
As you stem and halve the Brussels sprouts, toss them into a medium sized bowl. Add the oil and 1/4 tsp salt and toss the Brussels sprouts to coat evenly. Pour them onto a baking sheet lined with foil. In the same bowl, whisk together the garlic, fish or soy sauce and the sweet chili sauce and set aside.
When the oven is hot, put the baking sheet into the oven and roast in the oven for 15 minutes, tossing them halfway so they cook evenly. Remove Brussels sprouts from the oven and turn oven broiler onto high, with the oven rack positioned in the top third of the oven.
Place the Brussels sprouts into the bowl with the sauce and toss to coat evenly. Put them back onto the baking sheet and broil the Brussels sprouts for 5 minutes or until the chili sauce is bubbling and caramelizing. Watch them carefully so they don’t burn! Remove from the oven and serve immediately.