Roasted Brussels Sprouts with Mushrooms and Cream

by Food Hound on November 7, 2010

in Sides

The French have a fabulous expression: mon petit chou. It literally translates into “my little cabbage,” and is used as a term of endearment. I love it because it has something to do with food, and it’s just so much fun to say. I also like to pretend my hounds speak French.

But sadly, there has been a dark cloud around chez Hound, and it’s because we’ve lost one of our petits choux. Instead of getting along like chocolate and peppermint, the Demihound and the Doberhound’s interactions have been more like oil and water. Or rather, like vinegar and baking soda because they’ve been quite “explosive.” So the BH and I have made the incredibly gut-wrenching decision to send the Demihound to our trainer and explore finding a new home for her. Maybe we can work with both of them enough to restore peace, calm, and less “my fangs are bigger than your fangs” behavior, but maybe not. We shall see.
Thus explains my absence from the food blogging kingdom for the past week. There just hasn’t been much cooking, and there’s been even less desire to write.
But you can’t keep a Food Hound down forever. After all:
“Things turn out best for the people who make the best out of the way things turn out.” ~Art Linkletter
So in honor of mon petit chou, Demihound, I decided to dust off the saute pan and make a new Brussels sprout dish I’ve been wanting to try. Why Brussels sprouts? Are they my favorite dish? No. But the picture in Fine Cooking looked amazing, and anything having to do with Brussels makes me happy. It’s also no secret that Brussels sprouts are little cabbages. So these are petits choux for my petit chou, for she will always be mon petit chou wherever she lives 🙂
Roasted Brussels Sprouts with Wild Mushrooms and Cream
Adapted from Fine Cooking
Serves 6
1 1/2 lb Brussels sprouts, trimmed and halved lengthwise
5 T olive oil
Kosher salt
2 T unsalted butter
3/4 lb wild mushrooms (I used a mix of chanterelle and oyster), cut into 1″ pieces
1 large shallot, thinly sliced
1/4 c dry white wine
1 c heavy cream (I used half and half and it turned out great)
Black pepper
Preheat oven to 450 F.
Put the sprouts on a rimmed baking sheet covered in foil, and toss with 3 T olive oil. Spread them out in an even layer and salt generously. Roast on the middle rack of the oven until tender and browned, about 18 minutes (**original recipes calls for 25 minutes, but some of mine got way too dark). Remove from oven and set aside.
Heat 1 T oil and 1 T butter in a large skillet over high heat. When butter has melted, add mushrooms. Saute until golden brown, or until mushroom liquid has evaporated, about 5-8 minutes. Season to taste with salt, remove from pan, and set aside. **Recipe to this point can be prepared up to 8 hours in advance.

Heat remaining 1 T oil and 1 T butter in skillet over high heat. When butter has melted, add the shallot and saute until golden, 3-4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to pan, along with the sprouts and cream. Stir in ground black pepper to taste, and cook (stirring occasionally) for 3-4 minutes, or until cream thickens and coats vegetables nicely. Serve immediately.
I’ve also thought about adding bacon the next time I make this– paired with bread, it would probably serve 4 as a main course!

{ 8 comments… read them below or add one }

Design Wine and Dine November 8, 2010 at 12:13 am

Oh, I hope everything works out. I know that must be hard 🙁

Brussels Sprouts are one of those things I never make b/c when was little I hated them -now as an adult, when I see them in magazines they always look so amazing!

I really like this recipe…shallots, butter, cream, mushrooms, wine…I mean can one go wrong with that list?! Classic!

Like I said, hang in there…


katerina November 8, 2010 at 8:02 am

I love Brussels sprouts although I don’t get to eat them as often as I want. Thes ones look fantastic. I am sorry about all this turmoil. Eventually, peace will be restored. Until then keep making all these wonderful dishes you make.


Sarah, the Healthy Home Economist November 8, 2010 at 1:34 pm

These brussels sprouts look very tempting! Thank you for sharing and welcome to your first link up at Monday Mania!


Chris November 8, 2010 at 8:51 pm

I have determined this is the year I finally try brussels sprouts.

Sorry about the pups. That is a difficult decision to have to make. We had to send our second weimaraner to live with my mother in law because we weren’t able to spend enough time with him. I hope it works out for you guys!


Jess November 10, 2010 at 2:00 am

I’m sorry to hear about ton petit chou, but this recipe does look fantastic.

I also love “mon petit chou” as a term of endearment! But really, I love almost everything French to begin with.


Velva November 10, 2010 at 1:42 pm

I know what a difficult decision you had to make-sorry.

The dish looks fabulous. Welcome back.


Reeni November 11, 2010 at 2:29 am

I’m sorry about your demihound! I hope things work out. My Dad would love this! His favorite – he’s always hinting at me to cook them for him more often. And he’s even gotten me to kind of like them. Bacon would entice me further.


Kristen at November 11, 2010 at 5:27 am

Even though I just finished dinner and am entirely full, those pictures have me drooling … and that’s not something I say often (ever?) about Brussels sprouts.

Sorry to hear about your pups. Hopefully the trainer can restore peace.


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