- 4 tbsp olive oil, divided
- 1 1/2 tsp salt, divided
- 2 large shallot, thinly sliced
- 1 cup canola oil
- 3 tbsp butter, unsalted
- 1 1/2 lbs Brussels sprouts, trimmed and halved lengthwise
- 1 lb wild mushrooms, such as chanterelles or hedgehogs, cut into
- 1-2 inch pieces
- 1 cup dry white wine
- 1/2 cup heavy cream
- freshly ground black pepper
The oven should be preheated to 400 degrees Fahrenheit with a rack in the middle.
Spread 3 tablespoons of the olive oil over the Brussels sprouts on a baking sheet with a rim and toss to coat. The Brussels sprouts
should be salted and arranged in an even layer. Roast for approximately 25 minutes, until tender with a fork and browned. Leave the
oven alone after removing it.
While the Brussels sprouts are roasting, warm a small skillet with 2 inches of canola oil. Use a mandolin or an exceptionally sharp knife
to slice the shallots exceedingly thinly. Insert a little piece of shallot to check the temperature of the oil. Oil ought to begin to sizzle. Add
some shallots when the oil is hot enough, stir them around a bit, and they should begin to slowly separate. Once they have turned
golden brown, transfer them using a metal slotted spoon to a dish lined with paper towels.
A 12-inch skillet is heated on high. Add 3 tablespoons of butter and 1 tablespoon of olive oil to the heated pan. When the butter has
completely melted, add the mushrooms and simmer, stirring periodically, for 5 to 8 minutes, or until the mushrooms are golden brown
and soft and any moisture has disappeared.
Add the wine after adding a half a teaspoon of salt. Cook the wine until it has been reduced to 1/4 cup.
The heavy cream should be added to the pan after the Brussels sprouts. A few peppercorns should be added at this point. Stir gently
while cooking until the cream thickens and coats the vegetables. five minutes or so. Serve right away with fried shallots on top and
season with salt and pepper to suit.