Roasted Brussels Sprouts with Wild Mushrooms and Cream

Roasted Brussels Sprouts with Wild Mushrooms and Cream

1 ½ lb. Brussels sprouts, trimmed and halved (about 5 cups)

5 Tbsp. OT olive oil of choice (I used wild mushroom and sage)

3 Tbsp butter

¾ cup wild mushrooms (any mixture of mushrooms will work)

1 large shallot, thinly sliced

¼ cup dry white wine (I like to freeze wine in an ice cube tray from an opened bottle for recipes like this)

1 cup heavy cream

Fresh ground pepper

Garnish with crispy onions, optional

Pre-heat oven to 450 degrees

Place the Brussel sprouts on a rimmed baking sheet in a single layer.  Drizzle with 3 Tbsp olive oil and toss to coat.  Salt and pepper.  Roast until tended and the edges are browned, about 25 minutes.  Remove from oven and set aside.

In a 12-inch skillet over medium heat add 1 tbsp olive oil and 2 Tbsp of butter.  When butter has melted add the mushrooms stirring occasionally cook until golden brown and liquid has evaporated (5-8 minutes).  Season and transfer to a plate.

Return the skillet to medium high heat and add remaining olive oil and butter.  When butter has melted add the shallot and season with salt.  Occasionally stir until shallot is tender.  Add the wine and cook about 1 minute until reduced by half.  Return the mushrooms to the pan and add the Brussel sprouts and cream to the pan with a couple grinds of fresh pepper.  Stir and continue to cook until the cream thickens and coats the vegetables 3-4 minutes.  Toss the and season with salt and pepper to taste.  Remove from skillet and place on a serving dish.  Serve warm.  Top with Crispy Onions, optional.