Sunday, February 20, 2011

Roasted Brussels Sprouts with wild mushrooms and cream

1 1/2 Brussels sprouts, trimmed and halved lengthwise (5 cups)
5 tbsp. Olive Oil
Kosher Salt
3 tbsp. unsalted butter
3/4 lb. wild mushrooms, such as chanterelles 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
Ground Pepper

Preheat oven to 450F.
Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 tablespoons of the olive oil; toss to coat. Spread the brussels sprouts in an even layer and season generaously with salt. Roast until tender and browned, 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 Tbsp. 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 plate. (The recipe may be prepared to this point up to 8 hours ahead.)

Set the skillet over medium-high heat and add the remaining 1 Tbsp. olive oil and 1 Tbsp. butter. When the butter is 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.

Credit: FINE COOKING, The Taunton Press, Inc., Newtown, CT 06470-5506, OCT/NOV 2010, page 44.

FYI: Instead of using wild mushrooms I used fresh button mushrooms. I didn't add salt because my husband is a heart patient. I added 6 finely chopped garlic cloves and a small onion to the mushrooms. I used 1/4 cup Marsala Wine because I didn't have white wine available. I used 1 cup Reddi Whipped Cream. Next time I make this recipe, I would like to add sliced green, yellow and orange peppers.

1 comment:

  1. Oh this sounds absolutely divine, and my stomach is making a loud sound just now :-)