This dish features two fall favorites; mushrooms and Brussels sprouts! This is a terrific side dish for Thanksgiving dinner, or any autumn or winter supper. There are tips for doing as much as possible ahead of serving, a help when there are several dishes on the menu. The fried shallots are fantastic used in lot of applications, from topping a creamy soup to a salad. Equipment needed: Deep-fry thermometer, Sheet Pan, skillet, spider
For Brussels Sprouts:
1 1/2 pounds of Brussels Sprouts, trimmed and halved lengthwise
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1 cup vegetable oil
4 ounces shallots, cleaned cut crosswise into 1/8-inch slices and separated into rings
3 Tablespoons (1 1/2 ounce) unsalted butter
12 ounces mixed fresh wild mushrooms, or domestic in a variety of kinds (chanterelle & oyster are great choices!)
2 Tablespoons dry white wine
2 teaspoons chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup water
Prep the Brussels Sprouts:
*The sprouts can be roasted 4-5 hours ahead of time, kept covered at room temperature, then reheated at 400-degrees just before combining with the mushroom mixture.
Preheat the oven to 450-degrees and place the oven rack in the upper third of the oven.
Toss the sprouts with the oil, garlic, salt, and pepper; spread them out in a single layer on a baking sheet sprayed with non-stick spray. Roast, stirring occasionally and rotating the pan halfway through for about 25-35 minutes, or until they are tender and browned.
Prepare the shallots and mushrooms while the sprouts roast.
Prep the shallots:
*Note: shallots may be prepared a day ahead, cooled completely, and kept in an airtight container lined with paper towels at room temperature
Heat the vegetable oil in a heavy 10-inch skillet over moderate heat until the temperature reaches 250-degrees Fahrenheit (You may need to place the thermometer at an angle in the oil to get an accurate read. If the thermometer is long enough, you can rest it on the top of the pan so that the bulb is covered by oil. Check often.) Fry the shallots in 2 batches, stirring occasionally, until they are golden brown, 3-5 minutes per batch (Watch closely, as they can go from golden to burnt in a flash!) Remove with a spider or slotted spoon and drain on paper towels in a single layer. Pour the oil into a heat-proof container, do not wipe out the pan.
Saute the Mushrooms:
*Mushrooms can be prepared an hour ahead, and kept in the skillet, partially covered. Reheat when ready to add the sprouts.
Heat 2 1/2 Tablespoons of butter in the skillet over moderately-high heat until the foam subsides, then saute the mushrooms, stirring occasionally, until they are golden brown and tender, about 6-8 minutes. Add the wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until the liquid is reduced to a glaze, a couple of minutes. Add the 1/4 cup water and the remaining butt and simmer, swirling the skillet, until the butter is melted. Transfer to a serving dish and stir in the Brussels sprouts. Sprinkle some of the shallots over the top, put the rest in a small bowl and serve them on the side.