Brussels Sprouts with Shallots and Wild Mushrooms
for brussels sprouts
| dish: side|
Put oven rack in upper third of oven and preheat oven to 400°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. Saute leeks while Brussels sprouts roast.
Sauté mushrooms and assemble dish:
Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add wine, thyme, salt, and pepper and cook, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/6 cup) and remaining 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.
Adapted from Gourmet, November 2006