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Creamy Brussels Sprouts with Wild Mushrooms

November 7, 2023

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


creamy brussels sprouts with wild mushrooms in a skillet with a serving spoon next to a bowl of fried shallots for topping
Photography by Gayle McLeod

Great Brussels sprout recipes for a bountiful meal.

Cold Weather Favorites In One Dish

Brussels sprouts are in season in the winter, and the same goes for some of our favorite varieties of wild mushrooms, like chanterelles and hedgehog mushrooms. Cooked together with the comfort of butter and cream makes them the perfect holiday side dish. Make this creamed Brussels sprouts dish with any of our 40 Best Thanksgiving Side Dishes.

chanterelle mushrooms, Brussels sprouts, shallots, butter, salt, pepper, cream, white wine and olive oil in prep bowls

Creamed Brussels Sprouts: The Simplest Ingredients

  • Brussels sprouts

  • Olive oil

  • Canola oil

  • Shallots

  • Butter

  • Wild mushrooms

  • Dry white wine

  • Heavy cream

  • Salt & pepper

brussels sprouts cut in half tossed with olive oil and salt laying on a baking sheet
roasted brussels sprouts seasoned with olive oil and salt on a baking sheet
shallots being fried in vegetable oil in a large pot
fried shallots in a large pot being scooped out with a spoon onto a paper towel lined plate

How to Cook Brussels Sprouts With Wild Mushrooms

  1. Roast the Brussels sprouts on a rimmed baking sheet.

  2. Fry the shallots! Get them lovely and crisp in a 12-inch skillet.

  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 sprouts and the heavy cream. Things are getting good.

  6. Add a little freshly ground pepper, stir to coat and then season to taste and you’re ready to eat!

white wine being poured into a pot of mushrooms that have been cooked in olive oil and butter
mushrooms, white wine, roasted brussels sprouts and heavy cream cooking in a large pot

How to Store Leftover Brussels Sprouts + Tips

  • Leftovers can be stored in the fridge for 3-4 days. We don’t recommend freezing this dish, because the texture will change when it is thawed.

  • 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.

  • Save a little preparation time and buy the pre-cut Brussels sprouts at the grocery store.

  • 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! More great mushroom recipes in our 20 Best Mushroom Recipes.

creamy brussels sprouts with wild mushrooms topped with fried shallots in a skillet

Many Mushroom Recipes From The Modern Proper

More Thanksgiving Brussels Sprout Recipes We Love

For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

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Creamy Brussels Sprouts with Wild Mushrooms

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


  • 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


  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

Join the discussion below.

  • Barbara

    Can you make ahead of time and reheat

    Sure! That will work fine, hope you enjoy Barbara!

  • Gabriella

    so great!

    Thanks Gabriella, we are so happy you loved it!

  • Jane

    AMAZING!! Let me also add that I haven’t ever made a recipe from TMP I didn’t like or didn’t get rave reviews by those who consumed. This was the shining star for our Thanksgiving meal and everyone gobbled them up. Will be making again and again!

    YAY! This is so wonderful to hear thank you so much Jane!

  • Karen

    Really solid recipe. My favorite brussels I've made by far!

    Thanks Karen, we are so glad you loved them!

  • 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!