Mean Mr. Mustard Sprouts

The wild baby cabbage that we call the brussel sprout is one of the most hated vegetables in the Western world–and that’s hard fact not speculation. They can turn nasty off-green colors, their texture is more than a little rubbery, and yes, they cause gas. But this winter we’ve grown attached to the little bugger and offer up a couple recipes to the Tribunal.
For this easier than easy holiday side dish, we complimented them with two of our other fave ingreedies right now: Oyster mushrooms and shaved fennel. The end product is a steamy, and stinky but hearty as hell, bounty of winter vitamins.
Meaty Brussel Sprouts
1 lbs. brussel sprouts (or one whole, intact stem)
3 Tbs. extra virgin olive oil
3 shallots, chopped
3 cloves garlic, minced
1 bulb fennel
1 cup oyster mushrooms
1 cup chardonnay
3 1/2 Tbs. whole grain mustard
1 cup mushroom stock
salt and pepper to taste
1. Pre-heat oven to 350 degrees.
2. Bring a large pot to boil with salt water. Once rolling, add brussel sprouts and boil for 3-4 minutes, until just tender but only half-cooked and bright green. Remove, drain and run under water to cool.
3. In a saucepan, add oil and bring to medium heat. Toss in shallots and garlic and stir for 5 minutes or until nutty. Shave your fennel bulb by cutting in thin strips on a diagonal and add. Wash your oyster mushrooms and add them stem and all. Cook for another 5 minutes. They shouldn’t be fully cooked.
4. Then add your wine and let cook off, reduce by half before adding stock and mustard. Season.
5. Spread the brussel sprouts out in a large casserole dish. Pour the sauce over top. (It should halfway cover the sprouts.) And toss the dish in the oven to finish off with a 10-minute braise. Remove before they lose their bright green tint.
Beverage: Paraduxx Cab/Zin table wine.
Soundtrack: Bob Dylan’s Modern Times