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Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots

Discover Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots for a flavorful, cozy dish

Ingredients

Scale
  • 1½pounds Brussels sprouts, trimmed and halved lengthwise
  • 4 tablespoonsextra-virgin olive oil
  • 1½ teaspoonskosher salt, plus extra for seasoning the shallots
  • 2large shallots, very thinly sliced
  • ½ cupvegetable oil
  • 3 tablespoonsunsalted butter
  • 1pound wild mushrooms, cut into 1½ inch pieces (such as chanterelles)
  • 1 cupdry white wine
  • ½ cupheavy cream
  • Freshly cracked black pepper, for serving

Instructions

  1. Preheat the Oven:
  2. Preheat your oven to 400°F (200°C) and position a rack in the center of the oven.
  3. Roast the Brussels Sprouts:
  4. Place the Brussels sprouts on a rimmed baking sheet. Drizzle with 3 tablespoons of olive oil and toss to coat evenly. Spread them out in a single layer and season with 1 teaspoon of salt. Roast for about 25 minutes, or until tender and golden brown.
  5. Prepare the Crispy Shallots:
  6. While the Brussels sprouts are roasting, heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add the thinly sliced shallots and cook, stirring frequently, until they turn golden brown, about 7 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain. Sprinkle with a little salt and let them cool.
  7. Cook the Mushrooms:
  8. Discard any remaining vegetable oil from the skillet and return it to medium-high heat. Add the remaining 1 tablespoon of olive oil and butter. Once the butter has melted, add the wild mushrooms. Cook, stirring occasionally, until the mushrooms become golden brown and tender, about 5 to 8 minutes. Season with the remaining ½ teaspoon of salt.
  9. Deglaze with Wine:
  10. Pour in the dry white wine and cook for 3 to 4 minutes, or until the wine reduces by half.
  11. Combine and Add Cream:
  12. Add the roasted Brussels sprouts to the skillet with the mushrooms. Pour in the heavy cream and stir to combine. Continue cooking for another 5 minutes until the cream thickens and coats the Brussels sprouts. Taste and adjust the seasoning with additional salt and freshly cracked black pepper.
  13. Serve:
  14. Serve the dish topped with the crispy fried shallots for a delightful crunch and added flavor.
  • Author: Chef mia