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Creamy Brussels Sprouts with Wild Mushrooms

  • Serves: 8
  • Prep Time: 25 min
  • Cook Time: 50 min
  • Calories: 620
Creamy Brussels Sprouts with Wild Mushrooms

This Brussels sprouts recipe is so mouth-watering you’ll want to make it again and again, on a holiday, for a special get together with friends, heck even on a Tuesday.

It’s easy come holiday season (and the beginning of November officially begins holiday season for me!) to say that I am thankful for my health, family, job, a car that runs, a warm bed, and that some of my kids still take naps. But this year, I am challenged to reflect on a little something more. I know that life is not always easy, and that while I don’t always have everything I want (and I really want new living room chairs), I certainly have everything I need. It's a blessing I don't take lightly. And I’m thankful that life is always an adventure, ever-changing, and I have loved ones to laugh and cry with, really the greatest blessing of all.

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For many, November and the ensuing Thanksgiving holiday represent a large turkey in the middle of the table or an annual football tournament. And I'm right there with ya. But for me, it also represents hours standing in front of my stove as Perry Como’s holiday classics serenade me, quiet moments reviewing recipes old and new, taking time to close my eyes and make plans for new traditions without forgetting the old, and above all else, the laughter that warms my home when family is together. The real beauty of the holidays is that they mean something unique to each of us, and every year we have the chance to make them as simple or elaborate, traditional or pioneering as we like.

This time of year, I love nothing more than learning about other’s traditions. When you ask others what their family’s traditions are, you get the opportunity to look into a very personal part of their heart and lives (no matter how silly or mundane they may seem on the surface). Traditions are comforting. There is something so cozy about knowing what you can expect at any given holiday. But, there is also a time and place for trailblazing, and adding your own special touch. For me, this always comes in the way of the holiday meal (and is perhaps the reason I am always searching, asking, and seeking that new, great recipe). I like trying new dishes out, in addition to the tried and true favorites, always hoping to find “the one” that becomes a part of our traditions. This year I'm stepping out on a limb and incorporating something our (at least mine) mothers are afraid of…Brussels sprouts.

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Holly and I here at The Modern Proper feel, most bitterly, that our love for Brussels sprouts developed far too late in life. You see, we never ate them growing up, nor did we even know that these tiny in stature, yet huge in personality, vegetables existed! But I've decided for this one, i can't blame my mother.

I blame her mother.

Yes, I blame the 1950s housewife, who served the little creatures in such a way as to mark them with disdain by an entire generation of baby boomers. How could you possibly screw up something so delicious? How could they only now, 30 years later, be taking their rightful place on the tables of food lovers? I don't have the answers to these questions, but I do have the answer to making them delicious, and making you love them.

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This Brussels sprouts recipe is so mouth-watering you’ll want to make it again and again, on a holiday, for a special get together with friends, heck even on a Tuesday. In the summer, I grill my sprouts (and they're heavenly that way, too), but in the fall and winter I cream them. You heard that right. Trying to imagine how that all works out? Just do yourself a favor and make this recipe. And while you're at it, spend a little time reflecting on what dish you can make a new tradition at your holiday table. These sprouts get my vote

Creamy Brussels Sprouts with Wild Mushrooms

  • Serves: 8
  • Prep Time: 25 min
  • Cook Time: 50 min
  • Calories: 620


  • 1 1/2 lbs Brussels sprouts, trimmed and halved lengthwise
  • 4 tbsp Olive oil, divided
  • 1 1/2 tsp Salt, divided
  • 2 Large shallot, thinly sliced
  • 1 cup Canola oil
  • 3 tbsp Butter, unsalted
  • 1 lb Wild mushrooms, such as chanterelles or hedgehogs, cut into 1-2 inch pieces
  • 1 cup Dry white wine
  • 1/2 cup Heavy cream
  • Freshly ground black pepper


  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Place the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 tablespoons of the olive oil, toss to coat. Spread the Brussels sprouts out in an even layer and season with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside
  3. While the Brussels sprouts are roasted, heat canola oil in a small skillet until 2 inches deep. Using a mandolin or a very sharp knife, thinly slice shallots. Test the temperature of the oil by dropping in a small piece of shallot. The oil should sizzle. When the oil is heated enough drop shallots in the oil, stir a few time and they should slowly separate. When they have turned golden brown, remove them with a metal slotted spoon to a paper towel lined plate and set aside.
  4. Heat a 12-inch skillet over high heat. When the pan is hot, add 1 tablespoon of the olive oil and 3 tablespoons of the butter. When the butter has melted, add the mushrooms and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes.
  5. Season with ½ teaspoon salt and add the wine. Cook until the wine reduces reduced to 1/4 cup.
  6. Add the Brussels sprouts to the pan followed by the heavy cream. Stir in a few grinds of pepper and continue to cook, stirring gently until the cream thickens and coats the vegetables. About 5 minutes. Season to taste with salt and pepper and serve immediately topped with fried shallots.