Brussels Sprouts with Shallots and Wild Mushrooms Recipe | Epicurious.com
"Your suspicions are confirmed: We did have the classic green-bean casserole with fried-onion topping on the brain when working on this recipe. But sweet, nutty roasted Brussels sprouts and a woodsy blend of wild mushrooms will make this luxurious variation a hit on even the most traditional holiday table. The fried shallots provide an irresistible savory crunch...."
INGREDIENTS
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3 lb Brussels sprouts, trimmed and halved lengthwise
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1/4 cup olive oil
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1/2 tablespoon minced garlic
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1 teaspoon salt
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1 cup vegetable oil
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1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
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3/4 stick (6 tablespoons) unsalted butter
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1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
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1/4 cup dry white wine
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1 tablespoon chopped fresh thyme
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup water
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