Roasted Brussels Sprouts with Mushrooms
Brussels sprouts — 500 gr
Mushrooms — 300g
Onions — 1-2 pieces
Garlic — 2 cloves
Flour — 1 tbsp
Vegetable broth or water — 300-400 ml
Lemon juice — 1 tsp
Vegetable oil — 4-5 tbsp
First, boil the cabbage in salted water with lemon juice for 10 minutes. Then fold in a colander. Onion Peel and chop finely or semicircles. Garlic peel and chop. Wash mushrooms and slice. In a frying pan, heat 1 tablespoon of vegetable oil, place mushrooms and a little salt. Fry the mushrooms, stirring occasionally, until the moisture evaporates. Add another 1 tablespoon oil and fry until light golden brown.
Remove the mushrooms from the pan, using a spoon with holes, so that the oil left in the pan. Add 2-3 tablespoons of oil, put the onion, salt and fry on low or medium heat, until soft. Connect the onions with mushrooms, add the minced garlic and stir. Sprinkle mushrooms with onions and mix with flour. Pour in broth or water and cook until the sauce thickens. Add the cabbage, salt and pepper and cook for another 5 minutes to soak the vegetables sauce.