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1
Preheat oven to 400 degrees. Cut brussels sprouts in half lengthwise and spread in even layer on a baking sheet. Toss with 2 tablespoons olive oil and garlic, then sprinkle with salt and pepper. Roast for about 35 minutes, stirring halfway through, until sprouts are tender and deep golden brown.
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2
Meanwhile, heat vegetable oil in large skillet over medium low heat and add shallots, in batches if necessary to keep pan from crowding. Fry, stirring often, until shallots are golden brown (5-7 minutes). Remove shallots with slotted spoon onto paper towels and salt lightly. Wipe out pan but do not clean.
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3
Heat 2 tablespoons butter and remaining 2 tablespoons olive oil to skillet over medium heat, then add mushrooms. Cook, stirring occasionally, until mushrooms have released liquid and begin to brown, about 6-8 minutes. Add wine and sprinkle with salt and pepper, then increase heat to medium-high. Cook, stirring constantly, until wine has reduced to glaze, about 1 minute.
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4
In small saucepan, melt remaining tablespoon butter over medium-high heat. Add flour and whisk until incorporated and lightly browned. Add cream and bring mixture to a boil, whisking all the while. When cream is thickened (about two minutes), remove from heat.
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5
Add brussels sprouts and mushrooms to serving dish, then drizzle cream over the top and stir to combine. Adjust seasoning to taste, then top with fried shallots and serve.
