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.
Roasted Brussels Sprouts with Mushrooms and Cream
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
1 1/2 lb Brussels sprouts, trimmed and halved lengthwise
5 T olive oil
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)
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!