Roasted Brussels Sprouts with Mushrooms and Cream
5 cups Brussels sprouts, trimmed and halved lengthwise (5 cups)
3 tablespoons unsalted butter
¾ lb. mushrooms, halved if small or cut into 1-inch wedges
1 large shallot or 1 small onion, thinly sliced (½ cup)
¼ cup dry white wine
1 cup heavy cream
freshly ground black pepper
1. Position a rack in the center of the oven and heat the oven to 450 degrees.
2. Put the Brussels sprouts on a rimmed baking sheet, and drizzle with olive oil and toss to coat. Spread in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.
3. Heat a skillet over high heat. When the pan is hot, add a tablespoon of olive oil and 2 tablespoons of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, about 5 to 8 minutes. Season to taste with salt and transfer to a plate.
4. Set the skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. When the butter has melted, add the shallot or onion, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, about 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, about 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.