Brussels Sprouts and Mushrooms with Walnut Dressing

by
1 lb Brussels sprouts
1 lb mushrooms
1-2 Tbs olive oil
1/4 cup crushed walnuts
1 Tbs minced shallot
1 Tbs lemon juice
1 tsp whole-grain or Dijon mustard
1/2 Tbs mirin

 

Trim the stems of the Brussels sprouts and cut a cross in the base. Steam the sprouts and the mushrooms together for 8 to 10 minutes until the sprouts are tender.

Meanwhile, whisk oil, shallot, juice, mustard, walnuts, mirin. Add salt and pepper to taste if you think it needs it, but I find that it really doesn’t. Really works well with shaking in a capped jar if you’d rather do that than whisk. Sometimes whisking chopped nuts is a bit of a pill.

Drain the veggies well, rough chop and serve with the dressing.

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