If you think you don't like Brussels Sprouts, or think they are uninteresting, you should give this recipe a try and you might change your mind! I promise! Now, if you already love Brussels sprouts, this might be the change you need in the traditional way of cooking it. Roasting the Brussels sprouts and mixing it with earthy mushrooms, white wine, and cream gives it an incredible depth of flavor. This is the perfect compliment to chicken, turkey, duck, or pork.
I learned this recipe from Fine Cooking - one of my favorite cooking magazines. Today I am happy to share it with you. Although the original recipe is wonderful, I made some adaptations to include garlic and limit the amount of cream.
Brussels Sprouts with Wild Mushroom and Cream
Recipe adapted from Fine Cooking magazine
Serves 4 as a side dish
1 pound of Brussels sprouts, trimmed and halved
3 tablespoons of chopped yellow onion (or 1 large shallot)
3 garlic cloves
3 cups of mushrooms (You can use a mix of your favorites. I used shiitake and baby portabella. Chantarelle mushrooms are wonderful also)
3 1/2 tablespoons of olive oil
2 tablespoons of butter
1/2cup of white wine
1/3 cup of low sodium chicken broth
1/3 cup of heavy cream
1/4 teaspoon of kosher salt, or more to taste
freshly ground black pepper to taste
Preheat oven to 400F. Make sure an oven rack is positioned in the center of the oven.
Place the Brussels sprouts on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Spread the sprouts in an even layer, sprinkle with 1/4 teaspoon of kosher salt and roast it in the preheated oven until tender and golden brown (approximately 25-30 minutes). Set them aside..
Meanwhile, heat a large skillet over high heat. Add 1 1/2 tablespoons of olive oil, onions and garlic. Cook until onions are translucent and starting to turn gold in color. Now add 2 tablespoons of butter. When butter is melted add mushrooms and cook, stirring occasionally, until the mushrooms are tender and all the mushroom liquid (if any) has evaporated.
Add white wine and cook until reduced by half. Add chicken broth and cream and cook, stirring occasionally, until cream thickens and coats the vegetables (about 4 minutes). Season to taste with salt and lots of freshly ground black pepper. Serve.
You may roast the Brussels sprouts and cook onion/garlic/mushrooms mixture up to 8 hours in advance. Finish the sauce right before serving.
|Trim the end of the Brussels sprouts|
|Cut them in half, lengthwise|
|Place them on a baking sheet, drizzle with olive oil and sprinkle with salt|
|Roast until tender and golden brown, about 25 to 30 minutes. Set aside when ready.|
|Meanwhile, chop onion and garlic|
|Cook onion and garlic on olive oil. Add butter.|
|When butter is melted add mushrooms|
|Cook until tender|
|Add roasted Brussels Sprouts|
|Add wine and cook until reduced by half|
|Add chicken broth,|
|And heavy cream. Cook until cram thickens and coats the vegetables nicely.|
|Serve right away.|