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    Creamy Brussels Sprouts with Wild Mushrooms

    These richly creamy Brussels sprouts with wild mushrooms make for an elegant, unexpected Thanksgiving Day—or any day!—side dish.

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    Creamy Brussels Sprouts with Wild Mushrooms and fried shallots in a bowl with a serving spoon

    The Best Winter Brussels Sprouts Recipe, Period.

    Brussels sprouts are one of those wonderful green vegetables that’s actually in season in the winter, and so eating them around the holidays is a natural fit. Same goes for some of our favorite varieties of wild mushrooms, like chanterelles and hedgehog mushrooms—these lovely fungi are at their best and most plentiful in November and December. As for choosing to cream the Brussels sprouts, well, in the wintertime—and especially if you’re looking for a holiday side dish—the comfort of butter and cream are simply a necessity.

    raw Brussels sprouts in a colander
    chanterelle mushrooms on a wood table
    fried shallots draining on a paper towel in a bowl
    trimmed brussels sprouts on a plate with a small knife and a linen

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    Creamed Brussels Sprouts: The Simplest Ingredients

    This Brussel sprouts recipe is all about celebrating this delicious cruciferous vegetable in all of its many-leaved, tiny glory. The wildest (ha) ingredient you’ll need for this dish are wild mushrooms, which are becoming increasingly available at grocery stores and are also a fun thing to hunt down at your local farmers market! Here’s everything you’ll need:

    • Brussels sprouts
    • Olive oil
    • Canola oil
    • Shallots
    • Butter
    • Wild mushrooms
    • Dry white wine
    • Heavy cream
    • Salt & pepper
    roasted brussels sprouts on a baking sheet
    roasted brussels sprouts on a baking sheet alongside a bowl of crispy fried shallots

    How to Cook Brussels Sprouts

    These creamy Brussels sprouts are cooked not one, but two ways! First, the sprouts are roasted to draw out their flavor and make them tender. Then, they get a nice, quick bath in a mushroomy wine and cream sauce. In other words, they’re double delicious. Here’s how to make them:

    1. Roast the Brussels sprouts. If you’re making this Brussels sprout recipe for Thanksgiving, you can roast the sprouts a day ahead of time and save yourself about 35 minutes of prep work and oven time on the big day.
    2. Fry the shallots! Get them lovely and crisp.
    3. Sauté the wild mushrooms. The trick to perfect mushrooms is not to fuss with them too much. Pop them into the hot oil-butter mixture in the pan and let the heat work on them for at least a few minutes before you stir them.
    4. Pour in the wine! Enjoy the sizzle! Let it reduce.
    5. In go the roasted Brussels sproutsand the heavy cream. Things are getting good.
    6. A little pepper, stir to coat and then season to taste and you’re ready to eat!
    Creamy Brussels Sprouts with Wild Mushrooms and fried shallots in a bowl with a serving spoon
    Creamy Brussels Sprouts with Wild Mushrooms and fried shallots in a bowl with a serving spoon

    Tools You’ll Need

    More Thanksgiving Brussels Sprout Recipes We Love

    Creamy Brussels Sprouts with Wild Mushrooms and fried shallots in a bowl with a serving spoon

    Give Brussels A Chance

    We’re just crazy for these diminutive veggies. They’re like tiny edible cabbages and they’re sweet and tender and ultra-healthy and, well, we hope you love them, too. Try this recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

    Related Recipes

    Creamy Brussels Sprouts with Wild Mushrooms

    November 3, 2016

    • Serves: 8
    • Prep Time:  15 min
    • Cook Time:  35 min
    • Calories: 535
    Print Recipe Pin Recipe

    Ingredients

    • 1½ pounds Brussels sprouts, trimmed and halved lengthwise
    • 4 tablespoons extra-virgin olive oil
    • 1½ teaspoons kosher salt, plus more for shallots
    • 2 large shallots, very thinly sliced
    • ½ cup vegetable oil
    • 3 tablespoons unsalted butter
    • 1 pound wild mushrooms, cut into 1½ inch pieces (we like chanterelles)
    • 1 cup dry white wine (we like Pinot Grigio or Sauvignon Blanc)
    • ½ cup heavy cream
    • Freshly cracked black pepper, for serving

    Method

    1. Preheat the oven to 400°F with a rack in the center position.

    2. Place the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 tablespoons of the olive oil, toss to coat. Spread them out in an even layer and season with 1 teaspoon of the salt. Roast until tender and browned, about 25 minutes.

    3. Meanwhile, heat the vegetable oil in a 12-inch skillet over medium-high heat. Once the oil is glistening, add the shallots and cook, stirring often, until golden brown, 7 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate. Season with salt and let cool.

    4. Discard any remaining oil and return the skillet to medium-high heat. Add the remaining 1 tablespoon olive oil and the butter. Once the butter has melted, add the mushrooms and cook, stirring occasionally, until the mushrooms are golden-brown and tender, 5 to 8 minutes. Season with remaining ½ teaspoon salt and stir in the wine. Cook until the wine reduces by half, 3-4 minutes.

    5. Add the Brussels sprouts and heavy cream and cook, stirring, until the cream thickens and coats the Brussels sprouts, about 5 minutes. Season to taste with salt and pepper and serve topped with fried shallots.


    Note: If making ahead of time, top with shallots right before serving

    Nutrition Info

    • Per Serving
    • Amount
    • Calories535
    • Protein6 g
    • Carbohydrates13 g
    • Total Fat45 g
    • Dietary Fiber4 g
    • Cholesterol31 mg
    • sodium462 mg
    • Total Sugars5 g

    Creamy Brussels Sprouts with Wild Mushrooms

    Questions & Reviews

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    • Riven

      I never write recipe reviews but this was just too amazing not to say anything. It was easy to make and came out amazing. I didn’t have dry white wine so I substituted with some mead and chicken stock and it still came out amazing. Looking forward to trying it with white wine next time. Paired it with a bacon brown sugar wrapped pork tenderloin and au gratin potatoes. My husband hates mushrooms but thought it looked super fancy and tasted great! I’m impressed and can’t wait to make these again. I now need to put fried shallots on everything. The flavor and crunch is outstanding.

      Thank you Riven! We are so happy that you loved it and want to make it again! Thanks for taking the time to write the review, it's great to hear the feedback!