Oyster Mushrooms on Brussels Sprouts in Mustard Sauce with Pomegranate Seeds

Name: Oyster Mushrooms on Brussels Sprouts in Mustard Sauce with Pomegranate Seeds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 Servings
Ingredients: 500 g Brussels sprouts; 300 g oyster mushrooms; 1 piece onion; 1 tbsp ghee; 2 tbsp cream cheese; 1 tbsp mustard; 50 ml water; to taste salt; to taste pepper; 50 g pomegranate seeds; to taste mixed pepper

458 kcal / serving ⏱ 45 min 🍽 2 Servings

Ingredients — 2 Servings

500 g Brussels sprouts
300 g oyster mushrooms
1 piece onion
1 tbsp ghee
2 tbsp cream cheese
1 tbsp mustard
50 ml water
to taste salt
to taste pepper
50 g pomegranate seeds
to taste mixed pepper

Instructions

1
Clean the Brussels sprouts and remove the outer leaves. Then boil in water for about 12–15 minutes until tender but still firm to the bite. Drain afterwards.
2
Cut the oyster mushrooms into thin strips and finely dice the onion.
3
Heat ghee in a pan, sauté the onions until translucent. Add the mushrooms and fry vigorously until nicely browned.
4
In a small pot, mix cream cheese, mustard, and some water until smooth.