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1
Butter 8x8x2-inch glass baking dish.
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2
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
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3
Add mushrooms; saute until juices have cooked away, about 10 minutes.
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4
Transfer mushrooms to large bowl.
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5
Melt 1 tablespoon butter in same skillet over medium-high heat.
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6
Add onions; 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 tablespoon butter in same skillet over medium heat.
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9
Add brussels sprouts; saute until browned, about 10 minutes.
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10
Add 1/2 cup broth to skillet.
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11
Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes.
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12
Uncover and cook until liquid evaporates, about 1 minute.
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13
Add to bowl with mushrooms.
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14
Melt 1 tablespoon butter in same skillet over medium heat.
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15
Add garlic and thyme; saute 1 minute.
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16
Add flour and stir 1 minute.
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17
Gradually add remaining 2 cups broth and cream and bring to boil, whisking often.
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18
Boil until reduced to 1 1/4 cups, about 8 minutes.
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19
Mix sauce into vegetables in bowl.
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20
Season with salt and pepper.
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21
Transfer vegetables to prepared dish.
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22
(Can be made 3 days ahead.
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23
Cover and chill.)
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24
Preheat oven to 375F.
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25
Melt 1 tablespoon butter in small saucepan.
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26
Mix in breadcrumbs and cheese.
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27
Sprinkle crumb mixture over vegetables.
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28
Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.
