Thanksgiving is usually a culinary favorite for many people. A menu that is so deeply rooted in tradition can be difficult to alter while maintaining a unanimously pleased crowd. The great thing about this recipe is that it combines two traditional sides in one; Roasted Brussels Sprouts and Creamed Pearl Onions. Meaty mushrooms also gives this dish extra heartiness. Combining compatible sides takes some of the pressure off the chef and can save on cook time and extra dish washing. Vegetarians don't have be to left out this year since this recipe can be easily adjusted. Even those who don't like Brussels Sprouts will for one day, by pleasant surprise. Try a crisp and acidic wine that can cut through the creaminess of the dish, like Tresors de Loire Sancerre Sauvignon Blanc
- 5 tbsp of Butter
- 4 large Portobello Mushroom Caps
- 15 oz or 2.5 cups of frozen Whole Petite Onions (not thawed)
- 1 pound of Brussels Sprouts
- 2.5 cups of Low Salt Chicken Broth (Vegetable Broth for vegetarian)
- 2 Garlic Cloves, minced
- 1 ½ tbsp Fresh Thyme, chopped
- 1 ½ tbsp of All Purpose Flour
- 2/3 cup Whipping Cream
- 1 cup Bread Crumbs
- ½ cup Parmesan, freshly grated
- Clean the mushroom caps and remove the gills. Cut them into approx. 1/4"1/2" slices. Also, cut the Brussels Sprouts into manageable chunks. Halves or quarters depending on their size.
- Melt 1 tbsp of butter in a large skillet over medium high heat. Add the mushrooms slices and sautée for about ten minutes. Once cooked, transfer to a large bowl.
- Melt 1 tbsp in the same skillet over medium high heat and add the frozen onions. Cook them for about 6 minutes, until slightly tender. Once cooked, transfer them into the bowl with the mushrooms.
- Melt another tbsp of butter in the skillet and sautée the halved or quartered Brussels sprouts. Sautée for about 10 minutes until browned.
- Once cooked, add a ½ cup of broth to the skillet. Cover and simmer until the Brussels sprouts are soft and tender. About 10 minutes.
- Butter a 8"x 8" baking dish and preheat the oven to 375°.
- Uncover the skillet and cook the sprouts until the liquid evaporates. Then, add them to the bowl with the mushrooms and onions.
- Melt another tbsp of butter in the skillet over medium heat. Add the garlic and thyme, sautéing for about 1 minute. Gradually add the cream and remaining cups of broth, bringing to a boil, whisking often. Cook till reduced to approx 1 ¼ cups of sauce. This takes about 8 minutes.
- Pour the sauce in the bowl with the cooked vegetables and mix well. Season with salt and pepper to taste and transfer into the buttered baking dish.
- Melt the last tbsp of butter in a small saucepan, mixing in the breadcrumbs and cheese. Sprinkle the mixture over the vegetables in the baking dish.
- Bake uncovered for about 35 minutes until the top is golden brown.
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- Tags: Holidays, Loire Valley, Sancerre, Sauvignon Blanc, Side Dish, Thanksgiving, Vegetables, Vegetarian