Sunday, November 15, 2015

RECIPE: Roasted Brussels Sprouts with Wild Mushrooms and Cream

Difficulty Level: Easy

  • 1-1/2 lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)   
  • 5 Tbs. olive oil
  • Kosher salt
  • 3 Tbs. unsalted butter    
  • 3/4 lb. wild mushrooms, such as chanterelles or hedgehogs or shitakes, halved if small or cut into 1-inch wedges (about 4-1/2 cups)    
  • 1 large shallot, thinly sliced (1/2 cup)    
  • 1/4 cup dry white wine    
  • 1 cup heavy cream    
  • Freshly ground black pepper


Position a rack in the center of the oven and heat the oven to 450°F.

Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 15-18 minutes. Remove from the oven and set aside.

Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.
Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.

Make Ahead Tips:
The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.

nutrition information (per serving):
Calories (kcal): 360; Fat (g): fat g 32; Fat Calories (kcal): 290; Saturated Fat (g): sat fat g 14; Protein (g): protein g 5; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 15; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 190; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 6;