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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