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Category: Brussel Sprouts
Prep Time: Cook Time: Total Time:
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise (5 cups)
5 tablespoons olive oil, divided
Kosher salt
3 tablespoons unsalted butter, divided
3/4 pound wild mushrooms, such as chanterelle or hedgehogs, 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 degrees.
Put the Brussels sprouts on a rimmed baking sheet and drizzle with 3 tablespoons of the olive oil; toss to coat. Spread the sprouts in an even layer and season generously with salt. Roast until tender and browned, but not quite done, about 25 minutes. Remove from the oven and set aside.
Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon of the olive oil and 2 tablespoons 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. (The recipe may be prepared to this point up to 8 hours ahead.)
Set the skillet over medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. When 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 mushrooms to the pan and add Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats vegetables, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately or keep warm, covered, in a 200-degree oven for up to 30 minutes. Serves 6.
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OASTED BRUSSELS SPROUTS WITH WILD MUSHROOMS AND CREAM
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Category: Brussel Sprouts
Prep Time: Cook Time: Total Time:
1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise (5 cups)
5 tablespoons olive oil, divided
Kosher salt
3 tablespoons unsalted butter, divided
3/4 pound wild mushrooms, such as chanterelle or hedgehogs, 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 degrees.
Put the Brussels sprouts on a rimmed baking sheet and drizzle with 3 tablespoons of the olive oil; toss to coat. Spread the sprouts in an even layer and season generously with salt. Roast until tender and browned, but not quite done, about 25 minutes. Remove from the oven and set aside.
Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon of the olive oil and 2 tablespoons 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. (The recipe may be prepared to this point up to 8 hours ahead.)
Set the skillet over medium-high heat and add remaining 1 tablespoon olive oil and 1 tablespoon butter. When 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 mushrooms to the pan and add Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats vegetables, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately or keep warm, covered, in a 200-degree oven for up to 30 minutes. Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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