Shitake Mushroom & Brussels Sprouts Pasta | EASY | The Prince Eats

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a cost-effective substitute.

Cut Brussels sprouts in half and remove the leaves.

Spread Brussels sprouts leaves on a pan, drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven at 400 degrees for 10 to 15 minutes.

In a large skillet over medium heat, melt butter and drizzle in olive oil.

Add shiitake mushrooms to the skillet and let them sit for 1-2 minutes to gain color before flipping or stirring.

Add salt to the mushrooms after flipping them to avoid drawing out moisture.

Reduce heat to medium low and pour in dry white wine, allowing it to reduce by half.

Add caramelized onion and roasted garlic dip, along with beef bouillon and remaining butter, and mix until incorporated.

Gradually pour in beef stock, stirring to combine with the sauce and mushrooms.

Once the sauce simmers, add heavy cream and conduct a taste test for seasoning.

Add cooked Casa reiche pasta and a couple ladles of pasta water, stirring to coat the pasta in the sauce.

Add roasted Brussels sprouts leaves to the pasta and mix well.

Garnish with fresh chives and parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens