This is a great fun recipe however, in my opinion, it needs several changes. Here are my recommendations. Lightly Glaze/caramelize the brussels sprouts with butter first. Sautee Mushrooms w/ olive oil as directed. Flour is not necessary to add to the milk. The amount of cheese thickens it so much that I had to add MORE milk to thin it. I would use Parmigiano reggiano cheese instead of asiago. This is a great recipe with potential but there is not any depth to the flavor. I followed one of the reviewers advice and added oregano and basil which helped. I also added a touch of nutmeg, white pepper, and red pepper flakes along with more salt and pepper than recipe calls for. I haven't figured out the correct spices to add but maybe someone else will and can post it. :-) Thanks for the recipe! ps, would be good over fresh gnocchi to separate the texture of the pasta from the mushrooms.