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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 and fried shallots in a bowl with a serving spoon

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

The Best Winter Brussels Sprouts Recipe, Period.

These creamed Brussels sprouts are not subtly seasonal—they are all-out, full-on, non-stop, perfect pan full of everything you want to eat this time of year. 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. We’ve mentioned the adage “what grows together goes together” here before, but it’s worth repeating, both because it’s a great rule of thumb for figuring out ingredients that will compliment each other and because it applies so directly to the combination of sprouts and mushrooms in this creamy Brussels sprouts recipes. 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. Brussels sprouts have become a given on our Thanksgiving tables, and they usually show up once or twice during Christmastime, too, because we love them so. And cooked with loads of cream and butter and meaty mushrooms, who wouldn’t love them?

raw Brussels sprouts in a colander
wild chanterelle mushrooms on a wood table
shallots fried and draining on a kitchen towel
brussels sprouts being trimmed with a small knife on a plate

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. So we’re keeping the ingredients pretty basic here—nothing too out-of-the-box. The wildest (ha) ingredient you’ll need are wild mushrooms, which are becoming increasingly available at grocery stores but which are also a fun thing to hunt down at your local farmers market! While you're there, you can grab your Brussels sprouts, too, since they’re in season at the same time. Plus, there’s something so satisfying about buying a whole, giant stalk of Brussels sprouts and walking around the market with it like a real produce pro. 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 roasted on a baking sheet
roasted brussels sprouts on a baking sheet with crispy fried mushrooms

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 mushroomy wine and cream sauce. In other words, they’re double delicious. Here’s how to make them:

  1. Roast the Brussels sprouts. Note! 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. Stir a smidge, and then let them sit again. Resist the urge to over-stir.
  4. Pour in the wine! Enjoy the sizzle! Let it reduce.
  5. In go the roasted Brussels sprouts and 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

Even 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!

Creamy Brussels Sprouts with Wild Mushrooms

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

Ingredients

  • 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

Method

  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.