These Brussels Sprouts with Wild Mushrooms are an amazing tasting side dish all made in one pan. A great recipe even for the busiest people
16 oz bag fresh Brussels Spouts- trimmed and cut in half or quarters
2 small containers wild mushrooms- sliced thin
1 shallot- diced small
1/4 c white wine
1 c beef stock
3 T half n half or some type of unsweetened cream
3 T Parmesan cheese slivers
1/4 t salt
1/4 t pepper
1/4 t cumin
cornstarch slurry, flour slurry or some type of thickener, black bean powder etc.
1 T coconut oil for cooking
in a large skillet melt 1 t coconut oil about 2 T. Add the diced shallot. Saute over med-high heat for 2-3 minutes, add the mushrooms. Cook until mushrooms are nicely browned. Using a slotted spoon remove the mixture and place into a small strainer placed on top of a bowl. ( you want the mushrooms to drain out any excess oil.
In the skillet place another 2 t coconut oil or so, add the brussels sprouts. Saute until nicely browned, once completed using the slotted spoon remove from pan and place into a bowl.
Keep your heat at medium on the skillet. Pour in the white wine to deglaze your pan. Using a wooden spoon scrape all the brown drippings into the wine. Add the beef stock and simmer for 2-3 minutes. add the slurry and mix until you get a nice thin gravy. (coat the back of a spoon)
Add the seasonings and stir well. add the half n half and turn off the heat. Add 1 T Parmesan cheese and stir. Add the brussels sprouts and mushrooms back to the pan, fold mixture together. Pour mixture into your serving bowl and garnish with the remaining Parmesan cheese. Serve
1 serving is equivalent to: