Brussels Sprouts Sautéed with Mushrooms, Ham and Parmesan

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By Elizabeth Gawthrop Riely


This recipe raises Brussels sprouts to unexpected heights.


Makes 6 servings


1 pound Brussels sprouts

About 6 Tablespoons olive oil

4 ounces small whole mushrooms, stems sliced off, cut across in half

1 shallot or scallion, chopped

1 garlic clove, minced

1 thin slice good ham, cut into julienne

4 Tablespoons freshly grated Parmesan

4 Tablespoons chopped fresh parsley

Salt and pepper to taste


1. Trim the Brussels sprouts stems and remove any withered outer leaves.

2. Bring a pot of water to a boil, drop the sprouts in and lightly boil for 5 minutes, until barely done. Drain the sprouts, drop them in cold water to stop the cooking and drain again; when dry, cut them across in half. (This can be done ahead of time.)

3. Over medium flame, heat 3 tablespoons olive oil in a large skillet. When hot, put the sprouts in cut side down in one layer. Cook to brown them lightly, then turn and cook a few minutes longer, shaking the pan.

4. Put the Brussels sprouts in a bowl and remove any bits of leaves left behind.

5. Add the remaining oil to the pan and put the mushrooms in cut side down. When brown, lower the heat, stir them up and sauté a little more. When the mushrooms start to give up their juices, add the chopped shallot and then the garlic to cook briefly. Return the Brussels sprouts to the pan. If the pan seems dry, add a little water.

6. Just before serving, stir in the ham, parsley, grated Parmesan and salt and pepper.