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1
Butter an 8x8x2-inch glass baking dish.
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2
Melt 1 tablespoons of butter in a skillet over medium-high heat.
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3
Add mushrooms and saute until the juices have cooked away, about 10 minutes.
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4
Transfer mushrooms to a large bowl.
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5
Melt 1 tablespoons butter in the same skillet over medium-high heat.
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6
Add onions and saute until brown and tender, but still holding shape, about 6 minutes.
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7
Add to bowl with mushrooms.
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8
Melt 1 tablespoons of butter in the same skillet, same heat.
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9
Add the brussels sprouts, saute until browned, about 10 minutes.
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10
Add 1/2 cup broth to skillet, cover, and simmer until the sprouts are tender, stirring often, about 10 minutes.
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11
Uncover and cook until the liquid evaporates, about 1 minute.
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12
Add to bowl with mushrooms and onions.
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13
Melt 1 tablespoons of butter in the same skillet over medium-high heat.
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14
Add garlic and thyme; saute for 1 minute.
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15
Add flour and stir for 1 minute.
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16
Gradually add remaining 2 cups of broth and cream and bring to a boil, whisking often.Boil until reduced to 1 1/4 cups, about 8 minutes.
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17
Mix sauce into the vegetables in the bowl.
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18
Season with salt and pepper, and transfer to prepared dish.
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19
Note: Can be made 3 days ahead to this point; Cover and chill.
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20
Preheat oven to 375.
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21
Melt 1 tablespoons butter in a small saucepan.
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22
Mix in breadcrumbs and cheese.
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23
Sprinkle the crumb mixture over the vegetables.
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24
Bake uncovered until heated through and topping is golden, about 35 minutes.
