Creamed Mushrooms, Onions, and Brussels Sprouts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
5 tablespoons butter |
1 pound oyster mushrooms, cut into 1-inch-wide pieces |
15 ounces frozen whole petite onions (about 2 1/2 cups; do not thaw) |
1 pound small brussels sprouts (about 4 cups), trimmed, halved |
2 1/2 cups low-salt chicken broth |
2 garlic cloves, minced |
1 1/2 tablespoons chopped fresh thyme |
1 1/2 tablespoons all purpose flour |
2/3 cup whipping cream |
1 cup fresh breadcrumbs made from crustless french bread |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Butter 8x8x2-inch glass baking dish. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until juices have cooked away, about 10 minutes. Transfer mushrooms to large bowl.
2. Melt 1 tablespoon butter in same skillet over medium-high heat. Add onions; sauté until brown and tender but still holding shape, about 6 minutes. Add to bowl with mushrooms. Melt 1 tablespoon butter in same skillet over medium heat. Add brussels sprouts; sauté until browned, about 10 minutes. Add 1/2 cup broth to skillet. Cover and simmer until brussels sprouts are tender, stirring often, about 10 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add to bowl with mushrooms.
3. Melt 1 tablespoon butter in same skillet over medium heat. Add garlic and thyme; sauté 1 minute. Add flour and stir 1 minute. Gradually add remaining 2 cups broth and cream and bring to boil, whisking often. Boil until reduced to 1 1/4 cups, about 8 minutes. Mix sauce into vegetables in bowl. Season with salt and pepper. Transfer vegetables to prepared dish. (Can be made 3 days ahead. Cover and chill.)
4. Preheat oven to 375°F. Melt 1 tablespoon butter in small saucepan. Mix in breadcrumbs and cheese. Sprinkle crumb mixture over vegetables. Bake uncovered until vegetables are heated through and topping is golden, about 35 minutes.
5. Test-kitchen tip: Fresh breadcrumbs are very different from the canister variety; they ensure a crisp, rather than sandy, topping. To make fresh crumbs, simply process crustless chunks of French bread in a food processor until ground.
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