Brussels sprouts salad with onion, garlic, mushroom, olive oil, salt, pepper and parsley
250 g Brussels sprouts
½ red onion
2 cloves of garlic
100 g chestnut mushrooms
Salt & pepper
Add water to a pan and boil. Remove the outer leaves from the Brussels sprouts and cut into half. When the water boils, cook the sprouts for four minutes. In the meantime chop the onion and garlic and cut the mushrooms in four.
Drain the sprouts when ready and start frying the onion, garlic and mushrooms. When slightly brown, briefly add the sprouts and mix with the other ingredients. Serve hot and add a bit of parsley on top.