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Brussels Sprouts with Shallots and Wild Mushrooms

4.6

(130)

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Brussels Sprouts with Shallots and Wild MushroomsRoland Bello

Your suspicions are confirmed: We did have the classic green-bean casserole with fried-onion topping on the brain when working on this recipe. But sweet, nutty roasted Brussels sprouts and a woodsy blend of wild mushrooms will make this luxurious variation a hit on even the most traditional holiday table. The fried shallots provide an irresistible savory crunch.

Cooks' notes:

•To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently.
•Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature.
•Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature.
•Mushrooms can be sautéed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400°F oven and proceed with recipe.

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