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

367 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 soft but still firm. After that, drain.
2
Cut the oyster mushrooms into thin strips and finely dice the onion.
3
Heat ghee in a pan and sauté the onions until translucent. Add the mushrooms and fry vigorously until they are nicely browned.
4
In a small pot, mix cream cheese, mustard, and a little water until a smooth mixture forms.