Brussels Sprout Mushroom Hash

Name: Brussels Sprout Mushroom Hash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 500 g Brussels sprouts, trimmed and halved through the root; 300 g chestnut mushrooms, thickly sliced; 1 teaspoon smoked paprika; 1 tablespoon soy sauce (use tamari for gluten-free); 3 tablespoons olive oil, divided; 2 tablespoons fresh lemon juice (about 1 lemon); Flaky sea salt and freshly ground black pepper

Crispy, caramelised Brussels sprouts meet smoky, umami-rich chestnut mushrooms in a golden hash that's as satisfying on a weeknight as it is on a weekend brunch table. A squeeze of lemon at the end lifts every savoury note and keeps the colours vivid. Serve it alongside a glass of dry Riesling for a pairing that sings.

Allergens:soy (soy sauce; omit or use coconut aminos to make soy-free)

Details

Author: CuisineSavvy
Cuisine: American
Course: Side Dish
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Diet: Vegan
Categories:#brussels sprouts #mushrooms #hash #vegan #brunch #side dish #smoked paprika #gluten-free option #quick #autumn #winter

Nutritional Values

This recipe swaps slab bacon for chestnut mushrooms seasoned with smoked paprika and soy sauce. Chestnut mushrooms replace bacon's saturated fat and cholesterol with fibre, B vitamins and naturally occurring glutamates that deliver the same savoury depth. Olive oil replaces butter, bringing heart-friendly monounsaturated fats in place of saturated dairy fat. Brussels sprouts are rich in vitamin C and vitamin K, whilst the lemon juice adds a further boost of vitamin C. The result is a hash that is high in fibre and low in saturated fat.

Nutrient	Amount	% Daily Value
Calories	160 kcal	--
Total Fat	11 g	14%
Saturated Fat	1.5 g	8%
Monounsaturated Fat	7 g	--
Polyunsaturated Fat	1.5 g	--
Sodium	540 mg	23%
Total Carbohydrate	13 g	5%
Dietary Fiber	4 g	14%
Total Sugars	3.5 g	--
Protein	6 g	12%

Ingredients

500 g Brussels sprouts, trimmed and halved through the root
300 g chestnut mushrooms, thickly sliced
1 teaspoon smoked paprika
1 tablespoon soy sauce (use tamari for gluten-free)
3 tablespoons olive oil, divided
2 tablespoons fresh lemon juice (about 1 lemon)
Flaky sea salt and freshly ground black pepper

Instructions

Toss the sliced chestnut mushrooms in a bowl with the smoked paprika, soy sauce, and 1 tablespoon of the olive oil until evenly coated. Set aside to marinate while you prepare the sprouts.
Heat a large, heavy-based frying pan (cast iron works best) over a medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan.
Arrange the halved Brussels sprouts cut-side down in a single layer. Leave them undisturbed for 4–5 minutes until the cut faces are deep golden brown.
Turn each sprout over and cook for a further 3–4 minutes until tender with a little bite. Transfer to a plate and season lightly with salt.
Return the pan to a medium-high heat and add the remaining 1 tablespoon olive oil. Add the marinated chestnut mushrooms in a single layer and cook without stirring for 3–4 minutes until browned on one side.
Toss the mushrooms and cook for a further 2–3 minutes until golden all over and any moisture has evaporated.
Return the Brussels sprouts to the pan with the mushrooms. Toss everything together over the heat for 1–2 minutes so the flavours meld and the hash heats through evenly.
Remove from the heat, drizzle over the 2 tablespoons lemon juice, and toss once more. Taste and adjust seasoning with salt and black pepper. Serve immediately.

Brussels Sprout Mushroom Hash

Crispy, caramelised Brussels sprouts meet smoky, umami-rich chestnut mushrooms in a golden hash that's as satisfying on a weeknight as it is on a weekend brunch table. A squeeze of lemon at the end lifts every savoury note and keeps the colours vivid. Serve it alongside a glass of dry Riesling for a pairing that sings.

Ingredients
[ ] 500 g Brussels sprouts, trimmed and halved through the root
[ ] 300 g chestnut mushrooms, thickly sliced
[ ] 1 teaspoon smoked paprika
[ ] 1 tablespoon soy sauce (use tamari for gluten-free)
[ ] 3 tablespoons olive oil, divided
[ ] 2 tablespoons fresh lemon juice (about 1 lemon)
[ ] Flaky sea salt and freshly ground black pepper

Instructions
[ ] 1. Toss the sliced chestnut mushrooms in a bowl with the smoked paprika, soy sauce, and 1 tablespoon of the olive oil until evenly coated. Set aside to marinate while you prepare the sprouts.
[ ] 2. Heat a large, heavy-based frying pan (cast iron works best) over a medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan.
[ ] 3. Arrange the halved Brussels sprouts cut-side down in a single layer. Leave them undisturbed for 4–5 minutes until the cut faces are deep golden brown.
[ ] 4. Turn each sprout over and cook for a further 3–4 minutes until tender with a little bite. Transfer to a plate and season lightly with salt.
[ ] 5. Return the pan to a medium-high heat and add the remaining 1 tablespoon olive oil. Add the marinated chestnut mushrooms in a single layer and cook without stirring for 3–4 minutes until browned on one side.
[ ] 6. Toss the mushrooms and cook for a further 2–3 minutes until golden all over and any moisture has evaporated.
[ ] 7. Return the Brussels sprouts to the pan with the mushrooms. Toss everything together over the heat for 1–2 minutes so the flavours meld and the hash heats through evenly.
[ ] 8. Remove from the heat, drizzle over the 2 tablespoons lemon juice, and toss once more. Taste and adjust seasoning with salt and black pepper. Serve immediately.

https://www.cuisinesavvy.com/recipe/brussels-sprout-mushroom-hash

External Recipes

Brussels Sprouts Bacon (Health Score: 72)

HealthScore: 87

Brussels sprouts and chestnut mushrooms make this an outstandingly nutrient-dense cruciferous-and-fungi duo, rich in fibre, vitamin C, and B-vitamins. Three tablespoons of olive oil across the dish — roughly ¾ tablespoon per serving — gives it a noticeably oily finish, and the soy sauce adds a real but moderate sodium load.