Poison balls. Or at least that’s what my cousins and I used to call them. You couldn’t get us to eat them no matter how much you bribed us. However, in my new culinary endeavours I’ve been on a quest to take dishes that were typically unpalatable or in this case very bitter and make them a luxurious treat. I’ve made a few attempts with bacon which came pretty close, but this recipe rules when it comes to making brussels sprouts.
- 3 lb Brussels sprouts, trimmed and halved lengthwise
- olive oil, enough to coat sprouts
- minced garlic
- gourmet mushrooms (oyster, chanterelle, shiitake, morel, enoki, etc.
- 6 tbsp. butter
- 1 cup white wine
- 1 tsp. fresh thyme
- Salt & Pepper to taste
- Preheat oven to 450°F
- Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer, cut side down in a shallow baking pan. Roast until tender and browned, 25 to 35 minutes.
- Sauté shallots in frying pan until translucent then add mushrooms, stirring occasionally, until golden brown and tender
- Add wine, thyme, salt, and pepper and continue to simmer, stirring occasionally, until liquid is reduced.
- Combine with the brussels sprouts and serve.