Roasted Brussels Sprouts with Wild Mushrooms and Cream

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