Ingredients
1 1/2 lb.brussel sprouts trimmed halved
5 Tbsp olive oil
3 tbsp unsalted butter
3/4 lb. wild mushrooms
1 large shallot
1/4 cup dry white wine
1 cup heavy cream
Freshly ground pepper
Preparation
Heat oven to 450 Spread brussel sprouts on sheet drizzle with 3 tbsp oil Toss to coat Roast until brown, 25 min Set aside Heat 12-inch skillet over high heat Add 1tbsp oil and 2 tbsp butter When butter is melted, add mushrooms Cook until mushrooms are brown. Transfer to plate. (Recipe can be done up to 8 hours ahead to this point.) Set skillet over high heat add remaining 1 tbsp of butter and oil. When butter is melted, add shallot, season with salt. Add wine and cook till reduced by half. Return mushrooms to skillet add brussel sprouts and cream. Add few grinds of pepper. Continue to cook until cream thickens and coats the vegetables. 3-4 min
