Roasted Brussel Sprouts with wild mushrooms and cream

By hanley89

Ingredients

• 1 1/2 pound brussels sprouts, trimmed and halved lenghtwise ( 5 cups)
• 5 tbsp extra virgin olive oil
• Kosher salt
• 3 tbsp unsalted butter
• 3/4 pound wild mushrooms, hlaved if small or cut into 1inch wedges( 4 1/2 cups)
• 1 large shallot , thinly sliced( 1/2 cup)
• 1/4 dry white wine
• 1 cup heavy cream
• Freshly ground pepper

Preparation

Step 1

1. Preheat oven to 450, and use the middle rack
2. Place brussels sprouts on a rimmed baking sheet and drizzle with 3 tbsp extra virgin olive oil; toss to coat. Spread brussels sprouts in a even layer and seasoned with salt. Roast until tender and browned about 25 minutes. Remove form oven and set aside
3. Heat a 12 inch skillet over high heat. When the pan is hot, add 1 tbsp olive oil and 2 tbsp butter. When the butter has melted, add the mushrooms in a even layer and cook , stirring ocassionally, until mushrooms are golden brown and tender and mushroom liquid has evaporated (5-8 minutes). Season with salt and transfer to a plate.The recipe at this point can be made 8 hours ahead.
4.Set the skillet on medium high heat, add remaining 1 tbsps of olive oil and butter. When butter has melted, add the shallot, season with a pinch of salt and cook , stirring ocasionally until tender and golden(3-4 minutes). Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms and brussels sprouts to pan, add cream. Stir in a few grinds of freshly ground pepper and continue to cook , stirring ocasionally until the cream thickens and coats the vegetables nicely about 3-4 minutes. Season with salt and pepper to taste and serve