Brussels Sprouts with Shallots and Wild Mushrooms Recipe

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Brussels Sprouts with Shallots and Wild Mushrooms
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Ingredients
13
Count
Nutrition
276
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Roast brussels sprouts: Put oven rack in upper third of oven and preheat oven to 450°F.
  2. Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.
  3. Fry shallots while brussels sprouts roast: Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).
  4. Sauté mushrooms and assemble dish: Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
  5. Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.
  6. Cooks' notes: •To take the temperature of a shallow amount of oil, put bulb in skillet and turn thermometer facedown, resting other end against rim of skillet. Check temperature frequently. •Shallots can be fried 1 day ahead and cooled completely, uncovered, then kept in an airtight container lined with paper towels at room temperature. •Brussels sprouts can be roasted 5 hours ahead and cooled completely, uncovered, then kept, loosely covered, at room temperature. •Mushrooms can be sautéed 1 hour ahead and kept in skillet, partially covered. Reheat Brussels sprouts in a preheated 400°F oven and proceed with recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 275.74 Kcal (1154 kJ)
Calories from fat 216.27 Kcal
% Daily Value*
Total Fat 24.03g 37%
Cholesterol 1.91mg 1%
Sodium 323.91mg 13%
Potassium 687.07mg 15%
Total Carbs 13.85g 5%
Sugars 2.79g 11%
Dietary Fiber 6.47g 26%
Protein 3.92g 8%
Vitamin C 96.8mg 161%
Iron 2.6mg 14%
Calcium 58.2mg 6%
Amount Per 100 g
Calories 137.56 Kcal (576 kJ)
Calories from fat 107.89 Kcal
% Daily Value*
Total Fat 11.99g 37%
Cholesterol 0.95mg 1%
Sodium 161.59mg 13%
Potassium 342.76mg 15%
Total Carbs 6.91g 5%
Sugars 1.39g 11%
Dietary Fiber 3.23g 26%
Protein 1.96g 8%
Vitamin C 48.3mg 161%
Iron 1.3mg 14%
Calcium 29mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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