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Author Notes: The first time I went to a friend's house for Thanksgiving during college, I discovered the magic of green bean casserole. Delicious though it was, I was slightly horrified by the ingredients, so the next year I created my own. I've taken to using brussels sprouts instead of green beans as the main vegetable because they caramelize so beautifully, but green beans would be a great substitute to keep the recipe a little closer to the original inspiration. Turns out fried shallots are even better than French's fried onions! - mg2157
- 2 pounds medium brussels sprouts
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/3 cup shallots (about four large), sliced thin
- 1/4 cup vegetable oil
- 1 pound mushrooms, such as chanterelles, cremini, oyster, or a mix, cut into bite-sized pieces.
- 3 tablespoons butter, divided
- 1 tablespoon flour
- 1 splash dry white wine
- 1 cup heavy cream
- salt and fresh-ground black pepper
- Preheat oven to 400 degrees. Cut brussels sprouts in half lengthwise and spread in even layer on a baking sheet. Toss with 2 tablespoons olive oil and garlic, then sprinkle with salt and pepper. Roast for about 35 minutes, stirring halfway through, until sprouts are tender and deep golden brown.
- Meanwhile, heat vegetable oil in large skillet over medium low heat and add shallots, in batches if necessary to keep pan from crowding. Fry, stirring often, until shallots are golden brown (5-7 minutes). Remove shallots with slotted spoon onto paper towels and salt lightly. Wipe out pan but do not clean.
- Heat 2 tablespoons butter and remaining 2 tablespoons olive oil to skillet over medium heat, then add mushrooms. Cook, stirring occasionally, until mushrooms have released liquid and begin to brown, about 6-8 minutes. Add wine and sprinkle with salt and pepper, then increase heat to medium-high. Cook, stirring constantly, until wine has reduced to glaze, about 1 minute.
- In small saucepan, melt remaining tablespoon butter over medium-high heat. Add flour and whisk until incorporated and lightly browned. Add cream and bring mixture to a boil, whisking all the while. When cream is thickened (about two minutes), remove from heat.
- Add brussels sprouts and mushrooms to serving dish, then drizzle cream over the top and stir to combine. Adjust seasoning to taste, then top with fried shallots and serve.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
Breakfast for breakfast, lunch, or dinner.
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