Smokey's mushrooms with Brussels sprouts and almonds

Ingredients for 2 servings:

• 500 g Brussels sprouts, preferably large florets
• salt water
• Water (ice water)
• 300 g mushrooms, brown
• 50 g Parmesan cheese
• 1 clove(s) garlic
• 2 tbsp almond flakes, roasted without fat
• 1 tbsp olive oil
• 2 tbsp butter
• 1 pinch(s) nutmeg, freshly grated
• little thyme, fresh leaves or dried
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Remove the individual leaves from the Brussels sprouts. Blanch the Brussels sprouts in salted water for 2-3 minutes, refresh with ice water, and drain well. Thinly slice the mushrooms. Heat the oil and fry the mushrooms, then press in the garlic and fry. Add the thyme and season with pepper, salt, and nutmeg. Add the butter to the mushrooms and, once melted, add the Brussels sprouts. Gently turn until just warm. Arrange the vegetables on two warmed plates, sprinkle with the almond flakes, and grate the Parmesan cheese over them using a vegetable peeler. Serve with chicken breast or simply a fried egg.