Truffle Brussels Bake

5 Mar

I love saying the name of this thing… but not as much as I love eating this thing.

I saw this brussels sprout bake a few weeks ago on Tastespotting. I’m kind of off cheese right now (except for feta, βεβαίως) so I needed to substitute allll of that savory melted cheese with something else.

The only choice was truffles. And sesame oil. And mushrooms. Lots of mushrooms.

The truffle yogurt sauce is the real gem of this dish- I cannot wait to smother it all over everything. BFKef and I agree that this recipe as a whole is one note away from absolute perfection- he suggests adding siracha to the edamame, which I dont’ think is an all together bad idea. What would you add?


Truffle Brussels Bake


For the truffle yogurt sauce

  • 1-2 tsp olive oil
  • about 4 oz mushrooms, sliced (that’s half of those containers at the grocery store)
  • 1 tsp sesame seeds
  • 1 onion, diced
  • 1 tsp sesame oil
  • 1 tsp truffle salt (do everything you can to get this)
  • 1.25 c yogurt (FAGE is best but you do you)
  • ground black pepper, to taste

For the rest of the bake

  • 1 TBS olive oil
  • 4 green onions, diced
  • 1 TBS tamari (or soy sauce if you can handle the wheat)
  • 16 oz bag of frozen and shelled edamame
  • 1/2 to 1 c bread crumbs (gluten free or otherwise)
  • feta to taste


1. Preheat oven to 400F. Lightly grease a deep saute pan with olive oil and heat over medium. Throw in mushrooms and sesame seeds. Once the mushrooms are dark, fragrant and juicy (5 minutes or so), add the onion and sesame oil. Saute for another 3-5 minutes, until onions are soft and smell delicious. Remove from heat, but do not clean out pan.

2. Combine in food processor the onion/mushroom mixture with truffle salt, yogurt, and black pepper to your liking. Blend until you have a smooth sauce.

3. Fill a small sauce pan with water, bring to a boil. Throw in the edamame and corn and let it cook until the veggies float to the top. Strain out the water and set aside.

4. While the ‘mame cooks, throw the olive oil into the same saute pan you used for the mushrooms and heat over med-high. Add your brussels and cook til the edges are browned, which will take 7 minutes or so. Add soy sauce and let it cook a minute more. Remove from heat.

5. Spread the sprouts out into a single layer at the bottom of the pan you cooked them in. Then layer half the edamame/corn, and then half the yogurt sauce. Sprinkle with breadcrumbs and cheese to your liking. Repeat.

6. Put the whole pan right in the oven and cook at 400 for about 45-50 minutes, until you’ve got either breadcrumbs that are either golden brown (regular) or golden beige (gluten free … womp womp). Remove from oven and let sit for about 5 minutes before serving.

3 Responses to “Truffle Brussels Bake”


  1. Irish Soda Bread for your Snow Day | Cooking Up Kefi - March 17, 2014

    […] ¼ cup Greek yogurt (FIBBYDY) […]

  2. Blueberry Ice Cream Parfait | Cooking Up Kefi - March 26, 2014

    […] 16 oz whole milk Greek yogurt (FIBBYDY) […]

  3. Opa Go Bragh– Irish Soda Bread, Greek Style | Cooking Up Kefi - March 16, 2015

    […] ¼ cup Greek yogurt (FIBBYDY) […]

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