Roasted Brussels Sprouts with Creamy Wild Mushrooms
Ingredients
Scale
- ½ cupheavy cream
- 1pound wild mushrooms, chopped into1½-inch pieces
- 3 tablespoonsunsalted butter
- 1 cupdry white wine
- 1½pounds Brussels sprouts, halved
- ½ cupvegetable oil
- 2large shallots, thinly sliced
- 1½ teaspoonskosher salt
- Freshly cracked black pepper, to taste
- 4 tablespoonsextra-virgin olive oil
Instructions
- Preheat your oven to 400°F (200°C) and toss halved Brussels sprouts with olive oil and salt. Arrange them on a baking sheet and roast for about 25 minutes.
- In a deep pan, heat vegetable oil and fry the sliced shallots until golden and crispy, about 7-10 minutes. Transfer to paper towels and season with salt.
- In the same pan, melt butter and sauté the mushrooms until browned. Season with salt.
- Deglaze the pan with white wine and simmer until reduced. Add roasted Brussels sprouts and heavy cream, cooking until sauce thickens.
- Serve the creamy mixture topped with crispy shallots.
Notes
For maximum crispiness of shallots, slice them thinly and fry immediately before serving.
Nutrition
- Calories: Approximately 350 calories per serving
- Protein: 6 g
Find it online: https://www.delicetreats.com/roasted-brussels-sprouts-mushrooms/