Brussels Sprouts With Mushrooms - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
2 serrano peppers (Chopped)
1 bay leaf
1/2 lb button mushroom (Trimmed)
2 teaspoons fine sea salt
1 teaspoon white pepper
2 fresh garlic cloves (Minced)
1/4 cup white wine (Zinfandel)
6 cups vegetable stock
2 lbs Brussels sprouts (Trimmed)
1 tablespoon fresh thyme (Chopped)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 cup asiago-parmesan cheese (Grated)

Preparation

In a saucepan heat olive oil. Add peppers, bay leaf, mushrooms, salt, pepper and saute 2-3 minutes. Add garlic and saute a minute or until soft.
Add white wine and reduce by one-half.
Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a large bowl, add lemon juice, zest, Asiago-Parmesan Cheese and toss. Season with salt and pepper to taste. Place Brussels Sprouts in warm bowls, add a little broth and serve.
Garnish with fresh lemon wedges.