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Creamy Brussels Sprouts with Wild Mushrooms

creamy brussels sprouts with wild mushrooms in a skillet with a serving spoon next to a bowl of fried shallots for topping
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  35 min

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.