Brussels Sprouts With Shallots And Wild Mushrooms Food

WILD MUSHROOMS AND BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS AND MUSHROOMS RECIPE

Steps:

• In a large, heavy pan, melt butter until light and foamy.
• Add diced onion to pan and let soften and become fragrant, about 5 minutes.
• Add garlic and stir, let soften, about 1 minute.
• Stir in brussels, fresh cracked pepper, and mushrooms.
• Cook on medium high, stirring often, until brussels and mushrooms have browned and caramelized, about 10 minutes. Do not let burn.
• Pour in chicken stock and adobo seasonings, mix well.
• Turn heat to high and cook off stock, stirring to prevent burning, until stock has cooked off.
• Serve and enjoy!

ROASTED BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Preheat over to 450°F.
• On a rimmed baking sheet, toss mushrooms and thyme with Brussels sprouts and olive oil; season with salt and pepper.
• Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.
• Serve hot, drizzled with balsamic vinegar, if desired.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
• Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

BRUSSELS SPROUTS WITH SHALLOTS AND ZUCCHINI

Steps:

• Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
• Slice the shallot very thin. Cut the zucchini into slices.
• Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.
• Cook for a couple of minutes then add the zucchini.
• Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.