Monday, November 15, 2010

Brussel Sprouts & Mushrooms-So Wrong, It's Right

What happens when you take two things a lot of people downright despise and put them together?  A little piece of heaven, I tell ya.  I am one of those people you've read about who actually like Brussel sprouts.  A lot.  I even ate them as a kid.  A lot.  Thanks, Mom!

Now so much.  I have an occasional culinary hot flash where I'll purposely eat something with mushrooms and like it but the rest of the time I avoid them.  Why then, was I inexplicably drawn to this recipe?  I just knew it would be delicious.  And it is.

Seriously, with cream, white wine, shallots, earthy mushrooms and roasted Brussel sprouts it is luxurious and rich and perfect for your Thanksgiving table.

Roasted Brussel Sprouts with Wild Mushrooms and Cream
Serves 8
From Fine Cooking

1 1/2 lbs. Brussel sprouts (pick the smallest ones you can find), cut in half
5T olive oil
3T unsalted butter
3/4 lb. mix of wild mushrooms
1 large shallot, thinly sliced
1/4 cup dry white wine
1 cup heavy cream
salt & pepper

1. Preheat oven to 400 F. 
2. Toss Brussel sprouts with 3T of olive oil and transfer to baking sheet.  Spread out and season with salt. 
3. Roast for 15-25 minutes until tender and browned.
4. Heat a large skillet over medium high heat and add 2T of butter and 1T of olive oil. Add mushrooms and cook until tender and any liquid has evaporated.  About 5 minutes.  Season with salt and transfer to bowl.
5. Add the remaining 1T butter and 1T olive oil to hot skillet and add the shallot with a pinch of salt.  Cook until golden, about 3 minutes.
6.  Add wine and cook until reduced by half.
7. Add mushrooms and Brussel sprouts back to the pan.  Pour in cream.
8. Stir and cook until cream thickens and coats the vegetables, 3-4 minutes. 
9. Taste for seasoning and add salt and pepper as needed.

BTW, if you have any leftovers: These are dreamy with a poached egg over them.