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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
  • 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

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