|1||tsp||whole-grain or Dijon mustard|
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.