Ingredients: |
Ingredients: 3 pounds Brussels sprouts, washed, dried, trimmed, and halved lengthwise, about 10 cups
Kosher salt
6 tablespoons unsalted butter
1 ½ pounds wild mushrooms (about 9 cups), such as chanterelles or hedgehogs or other favorite mushrooms, halved if small or cut into 10inch wedges
1 cup thinly sliced shallots, about 6 medium10 tablespoons olive oil, divided
½ cup dry white wine
2 cups heavy whipping cream
Freshly ground black pepper
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Directions: |
Directions:~ Position a rack in the center of the oven & preheat oven to 450º. Put the Brussels sprouts on a rimmed baking sheet, & drizzle with 6 tbsp. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer & season generously with salt. Roast until tender & browned, about 25 minutes. Remove from oven & set aside.
~ Heat a 12-inch skillet over high heat. When pan is hot, add 2 tbsp. of the olive oil & 4 tbsp. butter. When the butter has melted, add the mushrooms in an even layer, & cook, stirring occasionally, until the mushrooms are golden-brown & tender & the mushroom liquid (if any) has evaporated, 5-8 minutes. Season to taste with salt & transfer to a plate.
~ Set the skillet over medium-high heat & add the remaining 2 tablespoons olive oil & 2 tbsp. butter. When the butter has melted, add the shallots, season with a pinch of salt, & cook, stirring occasionally, until tender & golden, 3 to 4 minutes. Add the wine & cook until reduced by half, about 1 minute. Return the mushrooms to the pan & add the Brussels sprouts & cream. Stir in a few grinds of pepper & continue to cook, stirring occasionally, until the cream thickens & coats the vegetables nicely, 3 to 4 minutes. Season with salt & pepper. Serve immediately. |
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