The Recipe:

A Mushroom & A Brussels Sprout Walk Into a Bar...

By:  Ari  Bendersky  Abe's Market Contributor  May 7th, 2013

Well, actually they walk into a saute pan, but thinking about a Brussels sprout and a mushroom with hands and feet walking into a bar to get a drink is just a little more fun. But tasty? Not as much so let's go back to the saute pan and get cooking this great recipe from our friends at Cocomama.


  • 4 cups Brussels sprouts sliced thin
  • 2 cups king oyster mushrooms (any mushroom you like can work), chopped
  • 2 tbsp coconut oil (it's super healthy)
  • 1/4 tsp Himalayan salt
  • 1/2 oz raw pumpkin seeds

How to Prepare

  1. Chop Brussels sprouts (cut off base, slice thin), almost as your would an onion, without cutting it in half first.
  2. Heat oil in large sauté pan and add Brussels sprouts
  3. Sauté over medium-high heat until the edges are browned and the sprouts are soft (*mid sauté snacking encouraged!)
  4. Add a dash of salt, stir and remove from heat and place Brussels sprouts in a dish on the side
  5. Return pan to heat, add some fresh oil if needed and slowly sauté mushrooms until soft.
  6. Once the mushrooms are done; add Brussels Sprouts back to pan, give it another dash of salt, one last stir and remove from heat.
  7. Sprinkle with raw pumpkin seeds or any crunchy garnish of your choice and serve.

Serves 4-6


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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