Brussels Sprouts with Shallots and Wild Mushrooms
Ready in 45 minutes
For Brussel Sprouts:
3 pounds Brussels sprouts; trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt
1 cup vegetable oil
1/2 pound large shallots; (about 6), cut crosswise into 1/8-inch-thick slices and separate
3/4 stick; (6 tablespoons) unsalted butter
1 1/4 pounds mixed fresh wild mushrooms such as chanterelle an; trimmed, quartered if large
1/4 cup dry white wine
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
Roast brussels sprouts:
Put oven rack in upper third of oven and preheat oven to 450 degree F.
Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.
Fry shallots while brussels sprouts roast:
Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250 degree F (see cooks’ note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).
Saute mushrooms and assemble dish:
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.