GARLIC LEMON BRUSSELS SPROUTS & MUSHROOM RAGOUT

GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
3 cloves minced garlic
3 tablespoons butter

  • Wash, halve and drain the Brussels sprouts.
  • Melt butter over medium high heat.
  • Add green onions and garlic. Saute’ until golden.
  • Add Brussels sprouts and continue sauteing until tender.
  • Add lemon juice and champagne vinegar. Heat through.
  • Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

  • Melt butter in a large skillet over medium high heat.
  • Saute’ mushrooms until golden and tender.
  • Add shallots, garlic and thyme.
  • Continue to saute’ until translucent.
  • Deglaze the pan with the wine.
  • Add the cream and demi-glace.
  • Simmer until desired consistency.
  • Serve over HOMESTYLE MEATOAF and mashed carrots.