Brussels Sprouts with Shallots and Wild Mushrooms
A luxurious side dish featuring roasted Brussels sprouts paired with crispy fried shallots and sautéed wild mushrooms in a white wine and thyme sauce. The combination of textures and flavors makes this an elegant accompaniment to any main course.
Ingredients
- •3 lb Brussels sprouts, trimmed and halved lengthwise
- •¼ cup olive oil
- •½ tablespoon minced garlic
- •1 teaspoon salt
- •1 cup vegetable oil
- •½ lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- •¾ stick unsalted butter
- •1¼ lb mixed fresh wild mushrooms
- •¼ cup dry white wine
- •1 tablespoon chopped fresh thyme
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •½ cup water
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Put oven rack in upper third of oven and preheat oven to 450°F.
10 min
- 2.
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.
35 min
- 3.
Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry 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).
15 min
- 4.
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
7 min
- 5.
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 remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.
5 min