ROASTED BRUSSELS SPROUTS WITH WILD MUSHROOMS AND CREAM
Make and share this Roasted Brussels Sprouts With Wild Mushrooms and Cream recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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 minutes. Remove from the oven and set aside.
- Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.
- Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.
- Make Ahead Tips: The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.
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Shohan Ali
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover Brussels sprouts.
Awais Jahangeir
[email protected]This recipe was a disappointment. The sprouts were mushy and the sauce was bland. I wouldn't recommend this recipe.
leza A S
[email protected]Overall, this was a good recipe. I would make a few adjustments next time, but I would definitely make it again.
Everlyne Mulongo
[email protected]The sprouts were a bit too salty for my taste. I would use less salt next time.
Rachel Ellis
[email protected]The sauce was a bit too thick for my taste. I would thin it out with some milk or cream next time.
Janeclareth chiemena
[email protected]The sprouts were a bit overcooked for my taste. I would roast them for a shorter amount of time next time.
Ronghin Anik
[email protected]This recipe was a bit too bland for my taste. I would add more spices next time.
Whitneyleal
[email protected]I made this recipe for a dinner party and it was a big hit. The sprouts were roasted to perfection and the sauce was creamy and flavorful. I would definitely recommend this recipe.
Jose Reyna
[email protected]These roasted Brussels sprouts were a hit with my family. They were easy to make and tasted delicious. The sauce was especially good.
Cheyanne Lavoie
[email protected]I was looking for a new way to cook Brussels sprouts and this recipe fit the bill. The sprouts were roasted to perfection and the sauce was creamy and flavorful. I'll definitely be making this again!
Dr Aziz ur rehman
[email protected]This recipe was easy to follow and the results were delicious. The sprouts were crispy and flavorful, and the sauce was rich and creamy. I would definitely recommend this recipe.
Afshan Naseem
[email protected]I've never been a big fan of Brussels sprouts, but this recipe changed my mind. The sprouts were roasted to perfection and the sauce was amazing. I'll definitely be making this again.
George Sibisi
[email protected]These roasted Brussels sprouts were a great addition to our Thanksgiving dinner. They were a nice change from the usual mashed potatoes and stuffing.
Kamil Hussain
[email protected]Delicious! I made this for a potluck and it was a big hit. The sprouts were perfectly roasted and the sauce was creamy and flavorful.
Sara Evans
[email protected]A really flavorful and easy side dish. I used a mix of cremini and shiitake mushrooms and they were so good. Will definitely make this again!
Shezad Baba
[email protected]These sprouts turned out so good! I was a bit skeptical about the combination of Brussels sprouts and mushrooms, but it really works. The cream sauce is the perfect finishing touch.
SHELLEY HENRY
[email protected]I've tried many roasted Brussels sprouts recipes over the years, but this one is definitely my favorite. The addition of wild mushrooms and cream takes them to the next level. I highly recommend this recipe!
Sagar Mahadi
[email protected]These roasted Brussels sprouts with wild mushrooms and cream were a hit at our dinner party! The combination of flavors and textures was amazing. The sprouts were crispy on the outside and tender on the inside, the mushrooms were earthy and flavorful