Roasted Brussels Sprouts with Mushrooms and Cream

How are your Thanksgiving plans going?  Are you prepping for a big meal with family and friends, a cozy dinner for two, or are you kicking back this year and letting someone else do the cooking?  To help us all get ready for the holiday, this week's theme for A Taste of Home Cooking's recipe swap was Thanksgiving sides.  I know I'm looking forward to seeing the results- I'm expecting a great mix of family traditions and new favorites!

I received a recipe for Brussels sprouts from Brianna at Oishii that basically combined a bunch of my favorite things into one indulgent dish.  The sprouts are roasted, then combined with sauteed mushrooms and shallots that have been splashed with wine, and a drizzle of cream.  I use cremini mushrooms since I didn't get around to a trip to the specialty grocery store for chantarelles, and while they were delicious, I'm looking forward to trying these with the chantarelles.

Roasted Brussels Sprouts with Mushrooms and Cream

What's in them:

10 oz Brussels sprouts, trimmed and halved lengthwise
2 tsp olive oil
1/2 tsp kosher salt
1 Tbsp butter
3-4 oz mushrooms of your choice, halved or sliced
1 shallot, finely diced
1/4 c dry white wine
1/4 c heavy cream
freshly ground black pepper to taste

How to make them:

Place the halved Brussels sprouts on a rimmed baking sheet and drizzle with olive oil. Toss to coat. Season with kosher salt. Roast in a 450 degree oven until lightly browned and tender, about 20 minutes. Set aside.

Add the butter to a skillet and heat over high heat. When the butter foams, add the mushrooms and cook, stirring occasionally, until golden-brown and tender and the mushroom liquid (if any) has evaporated, about 5-8 minutes. Add the shallots, seasoning lightly with salt, cooking until the shallots just start to brown, about another 3 minutes.

Add the wine, scraping up the brown bits in the pan, and cook until reduced by half, about 1 minute. Add the Brussels sprouts and cream.  Toss to coat everything in the cream, then continue to cook, stirring occasionally, until the cream thickens enough to really stick to the vegetables. Serve immediately.