- 1
- 20 mins
- 50 mins
Ingredients
- 1/2 c unsalted butter, room temperature
- 1 lbs oyster mushrooms, cut into 1″ wide pieces (I used a mixture of crimini, oyster and a few shitaki mushrooms)
- 1 large or 2 medium onions – quartered (note original recipe called for small frozen pearl onions – this worked just as well)
- 1 lbs brussel sprouts, trimmed, halved
- 2-1/2 cups low-salt chicken broth
- 2 garlic cloves minced
- 1-1/2 tbsp chopped fresh thyme
- 1-1/2 tbsp all purpose flour
- 2/3 c whipping cream
- 1 cup fresh bread crumbs made from crust-less french bread
- 1/2 grated fresh Parmesan cheese
Preparation
Step 1
Preheat oven to 375F.
Butter an 8 x 8 x 2 glass baking dish. Melt 1 tbsp butter in large nonstick skillet over medium-high heat. Add mushrooms, saute until juices have cooked away about ten minutes. Transfer mushrooms to a large bowl.
Melt 1 tbsp butter in the same skillet over medium-high heat. Add onions, saute until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms.
Melt 1 tbsp butter in same skillet over medium heat. Add Brussels sprouts, saute until brown, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.
Melt 1 tbsp butter in the same skillet over medium heat. Add garlic and thyme; saute 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups of broth and cream and bring to a boil, whisking often. Boil until reduced to 1-1/4 cups, about 8 minutes. Mix sauce into vegetables in bowl. Season with salt and pepper. Transfer vegetables to prepared dish. (Can be made three days ahead – cover and chill)
Melt 1 tbsp butter in a small saucepan. Mix in bread crumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about