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Brussels sprouts with smoky mushrooms

Brussels sprouts with smoky mushrooms


Swap bacon for smoky mushrooms in this vegan take on a classic Christmas side dish

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    642kj 154kcal
  • Fat
    Med 14%
  • Saturates
    Low 8%
  • Sugar
    Low 8%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 10g

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  • 600g Co-op British Brussels sprouts, large ones halved
  • 2 tbsp Co-op olive oil
  • 200g Co-op chestnut mushrooms, thinly sliced
  • ¾ tsp smoked paprika
  • 1 tbsp maple syrup


  1. Put the sprouts in a large pan of boiling water
  2. Simmer for 8-10 mins, until just tender, then drain well
  3. Meanwhile, heat half the oil in a large nonstick frying pan over a high heat
  4. Fry the mushrooms in one layer for 1-2 mins on each side until golden and most of the liquid has evaporated — you may need to do this in batches
  5. Return all the mushrooms to the pan, add the paprika and syrup, then fry for 1 minute
  6. Lower the heat to medium and push the mushrooms to one side
  7. Add the remaining oil and stir in the sprouts to coat
  8. Mix with the mushrooms and season
  9. Cook for 5-6 mins, stirring often, until the sprouts are golden

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