Creamed Mushrooms, Onions, And Brussels Sprouts
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
43
Spice
40
Sweetness
52
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Butter 8x8x2-inch glass baking dish
2
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat
3
Add mushrooms; sauté until juices have cooked away, about 10 minutes
4
Transfer mushrooms to large bowl
5
Melt 1 tablespoon butter in same skillet over medium-high heat
6
Add onions; sauté until brown and tender but still holding shape, about 6 minutes
7
Add to bowl with mushrooms
8
Melt 1 tablespoon butter in same skillet over medium heat
9
Add brussels sprouts; sauté until browned, about 10 minutes
10
Add 1/2 cup broth to skillet
11
Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes
12
Uncover and cook until liquid evaporates, about 1 minute
13
Add to bowl with mushrooms
14
Melt 1 tablespoon butter in same skillet over medium heat
15
Add garlic and thyme; sauté 1 minute
16
Add flour and stir 1 minute
17
Gradually add remaining 2 cups broth and cream and bring to boil, whisking often
18
Boil until reduced to 1 1/4 cups, about 8 minutes
19
Mix sauce into vegetables in bowl
20
Season with salt and pepper
21
Transfer vegetables to prepared dish
22
(Can be made 3 days ahead
23
Cover and chill
24
) Preheat oven to 375°F
25
Melt 1 tablespoon butter in small saucepan
26
Mix in breadcrumbs and cheese
27
Sprinkle crumb mixture over vegetables
28
Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes
29
Butter 8x8x2-inch glass baking dish
30
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat
31
Add mushrooms; sauté until juices have cooked away, about 10 minutes
32
Transfer mushrooms to large bowl
33
Melt 1 tablespoon butter in same skillet over medium-high heat
34
Add onions; sauté until brown and tender but still holding shape, about 6 minutes
35
Add to bowl with mushrooms
36
Melt 1 tablespoon butter in same skillet over medium heat
37
Add brussels sprouts; sauté until browned, about 10 minutes
38
Add 1/2 cup broth to skillet
39
Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes
40
Uncover and cook until liquid evaporates, about 1 minute
41
Add to bowl with mushrooms
42
Melt 1 tablespoon butter in same skillet over medium heat
43
Add garlic and thyme; sauté 1 minute
44
Add flour and stir 1 minute
45
Gradually add remaining 2 cups broth and cream and bring to boil, whisking often
46
Boil until reduced to 1 1/4 cups, about 8 minutes
47
Mix sauce into vegetables in bowl
48
Season with salt and pepper
49
Transfer vegetables to prepared dish
50
(Can be made 3 days ahead
51
Cover and chill
52
) Preheat oven to 375°F
53
Melt 1 tablespoon butter in small saucepan
54
Mix in breadcrumbs and cheese
55
Sprinkle crumb mixture over vegetables
56
Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes