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