Welcome to the culinary wonderland of Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots! This cozy, savory side dish harmoniously combines the earthy flavors of golden-browned Brussels sprouts, succulent wild mushrooms, and a delectable topping of crispy shallots. The contrast of textures—from the tender sprouts to the rich creaminess and the satisfying crunch of shallots—creates a symphony of flavors that will elevate your dining experience. Whether you’re hosting a family dinner, holiday celebration, or simply indulging in a comforting meal at home, this dish promises to be a star on your table.
What makes this recipe particularly delightful is its simplicity and versatility. With just a handful of ingredients, you can whip up something truly gourmet without the fuss. The heavy cream brings a luscious quality to the dish, while the dry white wine deglazes the pan, infusing the mushrooms with a deep, flavorful essence. The lovely golden brown sprouts serve as the base, enhancing the dish with an inviting aroma and exceptional taste. Trust us, once you try this Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots, it’ll become a go-to recipe for any occasion!
Why You’ll Love This Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots
This recipe is not just about taste; it’s about creating a delightful experience for your palate and your senses. Here’s why this dish is a must-try:
- Flavor Explosion: The combination of earthy, umami-rich mushrooms, creamy sauce, and crispy shallots bursts with flavor in every bite.
- Beautiful Presentation: The vibrant green of Brussels sprouts, the golden shallots, and the creamy sauce make this dish a feast for the eyes.
- Easy to Prepare: With straightforward instructions and a few key ingredients, even novice cooks can impress their guests!
- Perfect for Any Occasion: Whether it’s a holiday feast or a cozy family dinner, this dish is versatile enough to complement any main course.
- Healthier Side Dish: Brussels sprouts are packed with nutrients, making this dish a healthier alternative to other creamy side options.
Preparation Phase & Tools to Use
Before diving into crafting this delightful side dish, it’s essential to prepare your kitchen and gather the right tools. Start by preheating your oven to 400°F (200°C), ensuring a nice, even roast for your Brussels sprouts. Next, line a baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup simpler.
For the mushrooms, you’ll want a large skillet or sauté pan that distributes heat evenly. A wooden spoon or spatula will be handy for stirring and mixing ingredients without damaging your non-stick cookware. Having a deep frying pan or pot is also essential for frying the shallots to ensure they crisp up perfectly without too much oil splatter. Don’t forget about measuring cups and spoons, as precise amounts of cream, wine, and oil are essential for achieving the right balance in flavors. Finally, have some paper towels ready for draining the crispy shallots after frying.
Ingredients
Gather the following ingredients to prepare Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots:
- ½ cup heavy cream
- 1 pound wild mushrooms, chopped into 1½-inch pieces
- 3 tablespoons unsalted butter
- 1 cup dry white wine
- 1½ pounds Brussels sprouts, halved
- ½ cup vegetable oil
- 2 large shallots, thinly sliced
- 1½ teaspoons kosher salt
- Freshly cracked black pepper, to taste
- 4 tablespoons extra-virgin olive oil
Instructions
Step 1: Roasting Brussels Sprouts
To kick off this culinary adventure, start by preheating your oven to 400°F (200°C). While the oven heats up, take your halved Brussels sprouts and toss them in a bowl with 3 tablespoons of extra-virgin olive oil and 1 teaspoon of kosher salt. Make sure each sprout is evenly coated to ensure they roast beautifully. Transfer the seasoned sprouts onto a baking sheet, arranging them in a single layer. Pop them in the oven and let them roast for about 25 minutes, or until they are golden brown and tender, stirring halfway through for uniform cooking.
Step 2: Preparing Crispy Shallots
While your Brussels sprouts are roasting, it’s time to focus on those irresistible crispy shallots! Heat a generous ½ cup of vegetable oil in a deep pan over medium-high heat. Once the oil is shimmering, add the thinly sliced shallots. Fry them for about 7-10 minutes, stirring frequently, until they turn a beautiful golden color and become crisp. As soon as they reach perfection, use a slotted spoon to lift them from the oil and transfer to a plate lined with paper towels. Season them lightly with salt, and set aside for topping your dish later.
Step 3: Cooking the Mushrooms
Once the shallots are crispy, it’s time to give the wild mushrooms some love! Wipe down the pan you just used to fry the shallots and melt 3 tablespoons of unsalted butter along with 1 tablespoon of olive oil over medium heat. Add the chopped wild mushrooms to the skillet and sauté for about 5-8 minutes. Allow them to brown and feel free to stir occasionally. After they are browned nicely, sprinkle with the remaining ½ teaspoon of kosher salt to season them. Feeling adventurous? You could also add a pinch of black pepper for an extra kick!
Step 4: Creating the Creamy Sauce
Now comes the exciting part—deglazing the pan! Pour in 1 cup of dry white wine to the skillet with the mushrooms, scraping any browned bits from the bottom to infuse your sauce with flavor. Let it simmer for about 3-4 minutes until the wine reduces by half. Now, add the beautifully roasted Brussels sprouts to the skillet and pour in the heavy cream. Cook everything together for an additional 5 minutes, stirring continuously, until the creamy sauce thickens slightly and envelopes the sprouts and mushrooms.
Step 5: Finishing Touches
Before serving, take a moment to taste and adjust the seasoning if necessary, adding more salt or freshly cracked black pepper to your liking. Scoop the creamy roasted Brussels sprouts and wild mushrooms onto a serving platter and generously top with the crispy shallots for that irresistible crunch. Serve warm and indulge in each delightful bite!
Variations
- Protein: Consider adding some sautéed chicken, pancetta, or even crumbled bacon for an added savory element.
- Vegetables: Toss in some spinach or kale along with the Brussels sprouts for a colorful twist.
- Spices: A sprinkle of red pepper flakes or smoked paprika can add warmth and depth to the dish.
Cooking Notes
- Ensure the shallots are sliced thinly for the crispiest result when frying.
- Feel free to experiment with different types of mushrooms; shiitake, cremini, or button mushrooms can also work well.
- For an even creamier sauce, you can substitute some of the heavy cream with cream cheese.
Serving Suggestions
- Pair this dish with roasted chicken, beef tenderloin, or even a vegetarian main course like quinoa stuffed bell peppers.
- Top it with a sprinkle of fresh herbs like parsley or thyme for added freshness.
Tips
- Don’t skip the deglazing step; it’s crucial for building flavor!
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat with a splash of additional cream or wine to restore creaminess.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information
- Calories: Approximately 350 calories per serving
- Protein: 6g
- Sodium: 500mg
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the Brussels sprouts and mushroom mixture ahead of time, but we recommend frying the shallots just before serving for maximum crispiness.
What type of wine should I use?
A dry white wine such as Sauvignon Blanc or Pinot Grigio works best in this recipe, providing a nice acidity that complements the dish.
Is this vegetarian-friendly?
Absolutely! This dish is vegetarian and can be made vegan by substituting the cream with coconut cream or a plant-based alternative.
Can I freeze leftovers?
While it’s best enjoyed fresh, you can freeze leftovers, but be aware that the texture may change upon reheating.
Conclusion
In summary, Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots is a side dish that is sure to impress. Its rich flavors, creamy texture, and delightful crunch create a harmonious balance that will leave your guests raving. This recipe is perfect for those looking to elevate their dinner table, whether it’s a special occasion or a simple weeknight meal. Don’t forget to share your culinary creations in the comments below or on social media—let’s spread the love for this fantastic dish together! Try it out, and you’ll likely find yourself coming back for seconds and thirds!
Print
Roasted Brussels Sprouts with Creamy Wild Mushrooms and Crispy Shallots
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Discover the delightful combination of roasted Brussels sprouts, creamy wild mushrooms, and crispy shallots in this easy and delicious side dish.
Ingredients
- ½ cup heavy cream
- 1 pound wild mushrooms, chopped into 1½-inch pieces
- 3 tablespoons unsalted butter
- 1 cup dry white wine
- 1½ pounds Brussels sprouts, halved
- ½ cup vegetable oil
- 2 large shallots, thinly sliced
- 1½ teaspoons kosher salt
- Freshly cracked black pepper, to taste
- 4 tablespoons extra-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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
Nutrition
- Calories: Approximately 350 calories per serving
- Sodium: 500 mg
- Protein: 6 g