Brussels Sprouts With Shallots And Wild Mushrooms

Name: Brussels Sprouts With Shallots And Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb Brussels sprouts, trimmed and halved lengthwise; 1/4 cup olive oil; 1/2 tablespoon minced garlic; 1 teaspoon salt; 1 cup vegetable oil; 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups); 3/4 stick (6 tablespoons) unsalted butter; 1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large; 1/4 cup dry white wine; 1 tablespoon chopped fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup water; a deep-fat thermometer

Servings: persons

3 lb Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt
1 cup vegetable oil
1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter
1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
1/4 cup dry white wine
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
a deep-fat thermometer

1
Put oven rack in upper third of oven and preheat oven to 450u00b0F.
2
Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.
3
Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250u00b0F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).
4
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
5
Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lb Brussels sprouts, trimmed and halved lengthwise, 1/4 cup olive oil, 1/2 tablespoon minced garlic, 1 teaspoon salt, and more.

Yes, Brussels Sprouts With Shallots And Wild Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!