If you already like Brussels sprouts, you are in luck! As the name implies “Party Brussels Sprouts” isn’t shy about the star of this recipe, pairing them with mushrooms in a simple sour cream sauce with mint.

A couple of suggestions upfront. One, use the smallest Brussels sprouts you can find or quarter medium or large sprouts. They will both cook faster and more evenly. Ever had a soggy Brussels sprout that was still crunchy in the center? This is stuff that gave them a poor reputation to begin with. Two, substitute fresh mushrooms for canned.

Last, this quick dish is best served immediately. Brussels sprouts can be pre-cooked but wait to start this recipe until the rest of your meal is within 10 minutes of serving. The sauce doesn’t reheat particularly well. If you do find yourself in need of a quick reheat, add a dollop more sour cream before gently reheating.

Party Brussels Spouts - 1962

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 2 cups Brussels Sprouts (halved or quartered)
  • 3 oz can Mushrooms* (drained)
  • 1 Tbs Butter
  • ½ cup Sour Cream
  • ½ tsp Dried Crushed Mint
  • ½ tsp Salt


  • Saute or steam Brussels sprouts until tender. Remove from heat and set aside.
  • In a skillet over medium heat, saute mushrooms in butter for 2-3 minutes. Add Brussels sprouts and continue sauteing an additional 2 minutes.
  • Add sour cream stirring constantly to avoid bringing to boil or scorching. Remove from heat when heated through.
  • Stir in salt and mint and serve immediately.


*If available, fresh mushrooms are recommended over canned.
Course: Side Dish
Cuisine: American

Suggestions for Party Brussel Sprouts

+ Substitute fresh mushrooms for canned

+ Add 1 tsp garlic powder while sauteing the mushrooms and sprouts together

+ Add 2-3 Tbs. bacon crumbles

+ Add additional sour cream or a splash of milk for a creamier sauce


Adapted from a recipe appearing in Knudsen Recipes (1962 edition)

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