After a long week of rushed dinners and takeout, I found myself yearning for something both comforting and special. That’s when I decided to elevate my usual veggie side with a twist that promises to delight both the palate and the senses: Creamy Brussels Sprouts with Wild Mushrooms. The very thought of crispy Brussels sprouts mingling with earthy mushrooms in a luscious cream sauce made my kitchen feel like a cozy escape.
As the Brussels roast in the oven, their nutty aroma fills the air, while the shallots fry to golden perfection, adding a depth of flavor that you didn’t know was missing from your weeknight meals. With just a handful of ingredients, this dish transforms the humble sprout into a star worthy of any dinner table. Whether you’re hosting friends or treating yourself to a gourmet experience at home, this recipe is a sure crowd-pleaser. Let’s dive into this culinary adventure that celebrates the flavors of the season!
Why is Creamy Brussels Sprouts with Wild Mushrooms a must-try?
Comforting and Decadent: This dish seamlessly combines crispy Brussels sprouts and wild mushrooms in a rich, creamy sauce, elevating your home-cooked meals.
Quick and Easy: With just 45 minutes from prep to plate, you can serve up a gourmet experience without spending hours in the kitchen.
Impressive Flavor: The depth of flavor from sautéed shallots and a splash of dry white wine takes this side dish to the next level.
Versatile Pairing: Perfect as a side for any protein or solo as a satisfying vegetarian main dish! If you love elevated veggie dishes, you’re going to want this recipe in your go-to collection.
Creamy Brussels Sprouts with Wild Mushrooms Ingredients
• Create a delightful and flavorful dish that highlights Creamy Brussels Sprouts with Wild Mushrooms.
For the Brussels Sprouts
• Brussels sprouts – 1½ pounds, trimmed and halved for optimal roasting.
• Kosher salt – 1½ teaspoons, helps to bring out the natural sweetness of the Brussels sprouts.
For the Sauté
• Extra-virgin olive oil – 4 tablespoons, infuses rich flavor throughout the dish.
• Vegetable oil – ½ cup, perfect for frying shallots and preventing burning.
• Shallots – 2 large, sliced to add a sweet, aromatic crunch when fried.
For the Saucy Goodness
• Unsalted butter – 3 tablespoons, adds a luscious creaminess to the sauce.
• Wild mushrooms – 1 pound, for an earthy depth that pairs wonderfully with Brussels sprouts.
• Dry white wine – 1 cup, used to deglaze the pan and deepen the flavors.
• Heavy cream – ½ cup, to create that rich, velvety sauce that coats every bite.
• Freshly cracked black pepper – to taste, adds the finishing touch of warmth and spice.
How to Make Creamy Brussels Sprouts with Wild Mushrooms
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Preheat the oven: Set your oven to 400°F with the rack positioned in the center. This temperature allows the Brussels sprouts to roast perfectly, giving them that delightful golden-brown color.
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Prepare the Brussels sprouts: Place the trimmed Brussels sprouts on a rimmed baking sheet. Drizzle with 3 tablespoons of olive oil, toss to coat, and season with 1 teaspoon of salt. Roast for about 25 minutes until tender and slightly caramelized.
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Sauté the shallots: While the Brussels sprouts are roasting, heat the vegetable oil in a 12-inch skillet over medium-high heat. Once hot and glistening, add the sliced shallots and cook, stirring often, until they become golden brown, about 7 to 10 minutes. Use a slotted spoon to transfer the shallots to a paper towel-lined plate and season with a touch of salt.
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Cook the mushrooms: Discard any excess oil from the skillet and return it to medium-high heat. Add the remaining 1 tablespoon of olive oil and the butter. Once melted, stir in the mushrooms and cook until they are golden-brown and tender, roughly 5 to 8 minutes. Season with the remaining ½ teaspoon of salt and pour in the wine; let it cook until reduced by half, about 3-4 minutes.
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Combine and thicken: Gently fold in the roasted Brussels sprouts and the heavy cream into the mushroom mixture. Cook while stirring until the cream thickens and beautifully coats the sprouts, roughly 5 minutes. Adjust seasoning with salt and freshly cracked black pepper; serve topped with the fried shallots.
Optional: Garnish with fresh herbs for an added burst of flavor.
Exact quantities are listed in the recipe card below.
Tips for the Best Creamy Brussels Sprouts
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Freshness Matters: Always choose firm, vibrant Brussels sprouts. Wilting or yellowing leaves indicate age, which can affect flavor.
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Perfectly Golden Shallots: Keep an eye on the shallots while frying; they can burn quickly. Remove them from the heat as soon as they turn golden for optimal sweetness.
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Mushroom Variety: Experiment with different wild mushrooms like chanterelles or shiitakes for a unique flavor profile in your creamy Brussels sprouts.
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Wine Reduction: Allow the wine to reduce fully before adding the cream; this step enhances the sauce’s depth and prevents a boozy taste.
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Cream Consistency: Add the heavy cream gradually and stir until it reaches your desired thickness, ensuring the sauce fully coats each Brussels sprout.
Creamy Brussels Sprouts with Wild Mushrooms Variations
Looking to make this dish even more satisfying? Here are some delightful twists to elevate your creamy Brussels sprouts creation!
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Paleo-Friendly: Replace heavy cream with coconut milk for a creamy yet lighter sauce that brings a hint of tropical flavor.
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Vegan Delight: Swap the unsalted butter for vegan butter and use a cashew cream or coconut cream instead of heavy cream for a rich, plant-based option.
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Nutty Crunch: Sprinkle in some toasted pine nuts or slivered almonds for an added texture contrast and nutty flavor that complements the dish beautifully.
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Spicy Twist: Add a pinch of red pepper flakes or a few slices of fresh jalapeño during cooking for a heat level that elevates the earthy tones of the mushrooms.
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Cheesy Flavor: Stir in some grated Parmesan or nutritional yeast just before serving to give a cheesy richness that brings out the savory elements of the dish.
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Herb Infusion: Mix in a tablespoon of fresh thyme or rosemary while cooking the mushrooms for a fragrant herbaceous layer that brightens the creamy sauce.
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Mushroom Medley: Try using a mix of mushrooms, such as cremini or portobello, for varied flavors and textures. Each type of mushroom brings its own unique characteristics, creating a more complex dish.
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Zesty Addition: A squeeze of fresh lemon juice right before serving can add a refreshing brightness that perfectly balances the creaminess, making each bite feel light and invigorating.
How to Store and Freeze Creamy Brussels Sprouts with Wild Mushrooms
Fridge: Store leftovers in an airtight container for up to 3 days. Reheating in a skillet over low heat helps maintain creaminess.
Freezer: To freeze, portion the creamy Brussels sprouts into freezer-safe bags. They’ll keep well for up to 2 months. Thaw in the fridge before reheating.
Reheating: Gently reheat in a saucepan on medium-low heat, adding a splash of milk or cream to restore creaminess. Enjoy your flavorful dish warm!
What to Serve with Creamy Brussels Sprouts with Wild Mushrooms?
Elevate your culinary experience by pairing these creamy, earthy delights with a variety of delicious accompaniments.
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Garlic Mashed Potatoes: The buttery richness complements the creamy sauce perfectly, making each bite a comforting experience. A bit of roasted garlic mixed in can enhance depth of flavor.
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Roasted Chicken Breast: Juicy and tender, this protein brings a satisfying contrast to the dish’s creaminess. The savory notes will accentuate the Brussels sprouts beautifully, making them the star of the plate.
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Quinoa Salad: Light and refreshing, a salad with quinoa and citrus adds a nutritional boost and lightens the meal. The zesty dressing can brighten the overall flavors, creating a balanced dish.
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Grilled Salmon: The flaky texture of salmon pairs wonderfully with the richness of the Brussels sprouts. A squeeze of lemon on top of both enhances the freshness, bringing harmony to every bite.
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Cranberry Sauce: A side of tangy cranberry sauce offers a sweet and tart contrast that livens up the flavors on your plate. It’s especially fitting during holiday gatherings!
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Warm Bread Rolls: Soft and fluffy, warm bread rolls are perfect for mopping up the creamy sauce. A touch of herbed butter adds an irresistible indulgence.
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Apple Cider: A glass of crisp apple cider complements the earthy flavors of the dish while adding a refreshing touch. The fruitiness can balance the richness, making it a delightful pairing for any dinner.
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Dark Chocolate Mousse: For dessert, a light, airy chocolate mousse offers a sweet ending to a savory meal. Its richness contrasts with the dish, rounding off your dining experience in style.
Make Ahead Options
These Creamy Brussels Sprouts with Wild Mushrooms are perfect for meal prep, allowing you to enjoy gourmet flavors without the last-minute rush! You can roast the Brussels sprouts up to 24 hours in advance; simply refrigerate them in an airtight container to maintain their crispness. The sautéed shallots and mushroom mixture can also be prepared ahead and stored in the fridge for up to 3 days. To finish, simply reheat the Brussels sprouts in the oven while warming the mushroom sauce on the stovetop. Add the heavy cream and stir until thickened before serving for a delicious, time-saving dish that feels just as fresh!
Creamy Brussels Sprouts with Wild Mushrooms Recipe FAQs
What is the best way to select Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for bright green, firm sprouts. Avoid any that appear wilting or have yellowing leaves, as these indicate they may be older and less flavorful. The ideal Brussels sprouts should feel heavy for their size, and if possible, choose smaller ones that tend to be sweeter.
How should I store leftover Creamy Brussels Sprouts with Wild Mushrooms?
To store your leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy them again, I recommend reheating them gently in a skillet over low heat to maintain that creamy texture, which makes those delightful flavors come back to life!
Can I freeze Creamy Brussels Sprouts with Wild Mushrooms?
Yes, you can! To freeze, portion the creamy Brussels sprouts into freezer-safe bags. Make sure to press out as much air as possible before sealing. They’ll stay good for up to 2 months. When you’re ready to enjoy them again, simply thaw in the fridge overnight and reheat gently on the stovetop, adding a splash of milk or cream to revive that lovely creaminess.
What should I do if the cream sauce separates?
Ah, that can happen sometimes! If your cream sauce separates when reheating, just add a splash of warm milk or cream and stir gently over low heat until it smooths out again. This can help bring that creamy consistency back. It’s a simple fix that will ensure your dish stays delicious!
Are there any dietary considerations for this recipe?
Definitely! This recipe contains dairy and gluten ingredients (if you use certain types of butter). If you’re cooking for someone with dairy allergies, I suggest substituting the heavy cream with a non-dairy alternative like cashew or oat cream. Additionally, if you have a vegetarian or vegan audience, consider using plant-based butter and omitting the wine or using a vegan substitute.
How can I make this recipe more flavorful?
The more, the merrier! You can elevate the flavors by adding freshly chopped herbs such as thyme or parsley right before serving. Additionally, a touch of grated Parmesan cheese can add an extra layer of richness. I often experiment with a dash of nutmeg in the cream for a warm, cozy note—it’s a delightful twist!
Savor Creamy Brussels Sprouts with Wild Mushrooms Tonight!
Ingredients
Equipment
Method
- Preheat the oven to 400°F with the rack positioned in the center.
- Place the trimmed Brussels sprouts on a rimmed baking sheet. Drizzle with 3 tablespoons of olive oil, toss to coat, and season with 1 teaspoon of salt. Roast for about 25 minutes until tender and slightly caramelized.
- Heat the vegetable oil in a skillet over medium-high heat. Add the sliced shallots and cook until golden brown, about 7 to 10 minutes. Transfer to a paper towel-lined plate and season with a touch of salt.
- Discard excess oil from the skillet and return it to medium-high heat. Add remaining 1 tablespoon of olive oil and the butter. Stir in the mushrooms and cook until golden-brown and tender, about 5 to 8 minutes. Add wine and cook until reduced by half, about 3-4 minutes.
- Gently fold in the roasted Brussels sprouts and heavy cream into the mushroom mixture. Cook while stirring until the cream thickens, about 5 minutes. Adjust seasoning with salt and black pepper; serve topped with the fried shallots.