Roasted Brussels Sprouts with Wild Mushrooms and Cream

Ingredients

• ¾ lb. wild mushrooms, such as chanterelles or hedgehogs, halved if small or cut into 1-inch wedges (about 4-½ cups)
• 5 Tbs. olive oil
• 1-½ lb. Brussels sprouts, trimmed and halved lengthwise (5 cups)
• Kosher salt
• 1 large shallot, thinly sliced (½ cup)
• 1 cup heavy cream
• ¼ cup dry white wine
• + 2 more ingredients
• • Freshly ground black pepper
  • 3 Tbs. unsalted butter

Position a rack in the center of the oven and heat the oven to 450°F. Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25...

View full recipe at Fine Cooking