Thursday, November 28, 2013

Roasted Brussels Sprouts with Pastrami {Thanksgivukkah}


This is a Thanksgivukkah variation on my Oven-Roasted Brussels Sprouts.

1 onion, diced
4 slices of pastrami, chopped
2 handfuls of fresh shitake mushrooms*, washed, dried, and thinly sliced

Saute the onions begin to caramelize. Stir in the pastrami and mushrooms and cook until the mushrooms soften. Toss that into the oven-roasted Brussels sprouts. Serve hot.

*These shitake mushrooms are from Far West Fungi in Moss Landing. Love our local farmers!

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