Description
This recipe is a way you won’t mind eating Brussels sprouts.
Ingredients
Scale
- 4 lbs Brussels sprouts, trimmed and halved
- ⅓ cup olive oil
- ¾ tbsp minced garlic
- 1 ¼ tsp salt
- ½ tsp black pepper
For the shallots:
- 1 ¼ cups vegetable oil
- 6 large shallots, thinly sliced
For the mushrooms:
- 7 tbsp unsalted butter, divided
- 1 ½ lbs oyster mushrooms, cleaned and torn into pieces
- ⅓ cup dry white wine
- 1 ¼ tbsp fresh thyme, finely chopped
- ¾ tsp salt
- ½ tsp black pepper
- ⅔ cup water
Instructions
For the Brussels sprouts:
- Preheat the oven to 450°F.
- In a large mixing bowl, toss the Brussels sprouts with olive oil, minced garlic, salt, and black pepper until evenly coated.
- Spread them cut-side down on two large baking sheets, ensuring they have space to roast properly.
- Roast for 30-40 minutes, flipping halfway through, until they develop a deep golden color and crispy edges.
For the shallots:
- Heat vegetable oil in a deep skillet over medium-low heat until it reaches 250°F.
- Add the shallots in batches, frying until golden and crispy, about 3-5 minutes per batch. Stir occasionally for even cooking.
- Remove with a slotted spoon and drain on a paper towel-lined plate, spreading them out so they crisp as they cool.
- Once all shallots are fried, discard the oil or save it for another use.
For the mushrooms:
- In the same skillet, melt 6 tbsp butter over medium-high heat.
- Add the oyster mushrooms, stirring occasionally, and cook for 6-7 minutes until tender and lightly browned.
- Pour in the white wine, then add thyme, salt, and black pepper. Stir well and simmer until the wine reduces, about 2 minutes.
- Add the water and the remaining 1 tbsp butter, stirring until the butter fully melts and the sauce slightly thickens.
To assemble:
- Transfer the roasted Brussels sprouts to a large serving dish.
- Spoon the sautéed mushrooms and sauce over the Brussels sprouts, gently mixing everything together.
- Sprinkle with crispy shallots, reserving extra for serving on the side.