WILD MUSHROOMS AND BRUSSELS SPROUTS
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Provided by Melissa Clark
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.)
- While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes.
- Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick.
- In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 3 grams
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
- Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON
This is a great way to make brussel sprouts. Even if you are not their biggest fan, you will like them this way! This is also great over pasta!
Provided by The Miserable Gourm
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
- Cook sliced mushrooms about 5 minutes. Remove from pan.
- Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
- Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
- Serve topped with parmesean cheese.
- Also great with a cut pasta.
- .
Nutrition Facts : Calories 456.9, Fat 34, SaturatedFat 16.2, Cholesterol 78.2, Sodium 278.1, Carbohydrate 30.4, Fiber 4.7, Sugar 3.5, Protein 13.3
ROASTED BRUSSELS SPROUTS AND MUSHROOMS WITH GREMOLATA AND QUINOA
When I discovered how delicious Brussels sprouts are when the edges are lightly browned, whether by pan-roasting or oven-roasting, they became a top winter vegetable in my house. Both the Brussels sprouts and the mushrooms roast quickly in a hot oven. I roast them separately so that the juice from the mushrooms doesn't prevent the Brussels sprouts from browning properly. You can serve the roasted vegetables with quinoa but I also love them with polenta, pasta and other grains.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 20m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets or baking dishes with parchment or foil and brush with olive oil. Place the Brussels sprouts on one and mushrooms on the other and toss each with salt and pepper to taste and 1 1/2 tablespoons olive oil. Roast together in the oven, or 1 sheet at a time, for 20 minutes, stirring halfway through. The Brussels sprouts should be browned on the edges and tender. The mushrooms should be soft and there should be juice on the baking sheet.
- Meanwhile, in a small bowl, mix together garlic, parsley and lemon zest (this is the gremolata).
- Tip mushrooms, with the juice in the baking dish, into a large bowl. Add Brussels sprouts and gremolata and toss together. Spoon quinoa onto plates or into wide bowls, top with the Brussels sprouts and mushrooms, spoon on any juice remaining in the bowl, top with crumbled feta or goat cheese if desired and serve.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 3 grams
CREAMED MUSHROOMS, ONIONS, AND BRUSSELS SPROUTS
Categories Milk/Cream Mushroom Onion Vegetable Sauté Thanksgiving Casserole/Gratin Parmesan Fall Brussels Sprout Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Butter 8x8x2-inch glass baking dish. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until juices have cooked away, about 10 minutes. Transfer mushrooms to large bowl.
- Melt 1 tablespoon butter in same skillet over medium-high heat. Add onions; sauté until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms. Melt 1 tablespoon butter in same skillet over medium heat. Add brussels sprouts; sauté until browned, about 10 minutes. Add 1/2 cup broth to skillet. Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.
- Melt 1 tablespoon butter in same skillet over medium heat. Add garlic and thyme; sauté 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups broth and cream and bring to 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 3 days ahead. Cover and chill.)
- Preheat oven to 375°F. Melt 1 tablespoon butter in small saucepan. Mix in breadcrumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.
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