Roasted Brussels Sprouts with Wild Mushrooms and Cream

Roasted Brussels Sprouts with Wild Mushrooms and Cream
Photo by Scott Phillips

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
  • ¼ cup dry white wine
  • Freshly ground black pepper
  • 3 Tbs. unsalted butter
  • + 2 more ingredients
    • 1 large shallot, thinly sliced (½ cup)
    • 1 cup heavy cream

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

Comments


Best Wine Deals

  • $33.99
    15%off
    Sbragia Family Zinfandel Dry Creek Valley La Promessa
    Sbragia Family Zinfandel Dry Creek Valley La Promessa 2009
  • $29.95
    25%off
    Schramsberg Vineyards Chardonnay Blend Napa Valley Blanc de Blancs Late Disgorged
    Schramsberg Vineyards Chardonnay Blend Napa Valley Blanc de Blancs Late Disgorged 2010
See More Deals »






Snooth Media Network