Rinse the Brussels sprouts and make a crisscross cut on each bottom. Cut the large ones in half. Cut the larger mushrooms in half as well.
Place the Brussels sprouts in a heatproof dish. Sprinkle on the olive oil and a hint of salt and mix them evenly. It's better to coat the inside of the heatproof dish as well.
Bake in the oven at 220℃ for about 10 minutes. Take it out of the oven and add the mushrooms. Sprinkle on the olive oil and a little salt again and bake 10 more minutes.
Once the vegetables are tender, top with the cheese and bake until bubbly and it is done. Grind a desirable amount of pepper on top and enjoy. Sprinkle some herbs on if you prefer.
Story Behind this Recipe
This is the first note to myself for a recipe using a wood-burning stove. Since the temperature and the cooking each time vary when using the wood-burning stove, I posted the oven version recipe. I like baked Brussels sprouts better than boiled ones.
If you are in a hurry, you can parboil the Brussels sprouts and bake with the mushrooms all at once, though the slowly roasted Brussels sprouts are exceptionally delicious. Adjust the cooking time to the oven that you are using. Parmesan cheese goes well with this dish also.