Portland’s Vegetarian Bistro, Green Elephant, was featured in Maine Food & Lifestyle magazine issue Number 8. Here they share with us a very popular appetizer from their inventive menu.

Fried Brussels Sprouts & Wild Mushroom
Dan Sriprasert and Bob Wonsaichua, Green Elephant, Portland

Canola oil for deep frying
1 pound Brussels sprouts, trimmed and cut in half
1 Tablespoon extra-virgin olive oil
¾ cup wild mushroom, sliced up (any kind would work such as trumpet
or cremini)
1 Tablespoon tamari
½ Tablespoon Maine maple syrup
Pinch of sea salt to taste
Pinch of ground pepper to taste

Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°. Deep-fry the Brussels sprouts, stirring occasionally. Cook until very dark brown and almost charred, but not burnt, for about 3 minutes. Remove the Brussels sprouts from the pot with a skimmer and place directly in a bowl.

Heat olive oil in heavy large skillet over high heat. Add mushroom and sauté until mushrooms are brown and just tender, about 5 minutes. Mix in fried Brussels sprouts. Add tamari, Maine maple syrup, sea salt, and ground pepper to taste. Stir well and then transfer mixture to plate. Serve warm.

Serves 4.