This is a wonderful fall recipe that I love and wanted to share with you.
For brussels sprouts
- 3 lb Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- For shallots
- 1 cup olive oil
- 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- For mushrooms
- 3 TBS olive oil
- 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
Roast brussels sprouts:
Put oven rack in upper third of oven and preheat oven to 450°F.
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.
Saute’ shallots while brussels sprouts roast:
Saute’ 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).
Sauté mushrooms and assemble dish:
Heat olive oil, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
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 simmer. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with shallots and serve.