Thanksgiving is one of my favourite special occasion dinners. Local market stands are full with so much great produce that it makes planning and preparing this special meal a real treat. Our family members are huge fans of Brussels sprouts. Although we eat them on a fairly regular basis this time of year, they are always a featured dish on our Thanksgiving table.
This year I’m preparing them with shallots and specialty mushrooms. Shallots look like a small, elongated onion, with a darker skin. Their flavour is much milder than an onion. Specialty mushrooms are readily available at produce counters and markets. I like to include shiitake, oyster and cremini. Often these mushrooms are sold as a variety pack. If you get all your ingredients chopped ahead of time, preparation of this dish doesn’t take too long. Wishing everyone a happy Thanksgiving.
Brussels Sprouts with Shallots and Mushrooms (Serves 8 )
- 4 tbsp. (50 ml) butter
- 1- 1/2 lbs. (750 g) of Brussels sprouts, trimmed and cut in half
- 4 shallots, peeled and sliced thinly
- 2 cups (500 ml) of specialty mushrooms, cleaned and sliced
- 1 tsp. (5 ml) thyme leaves
- 1/2 c. (125 ml) vegetable stock or water
- 3 tbsp. (45 ml) cider vinegar
- salt and pepper
1. Heat half of the butter in a medium sauté pan over medium heat.
2. When the butter is sizzling, add the Brussels sprouts, placing as many of them cut side down in the pan. Cook for 3 to 4 minutes or until the sprouts are starting to turn a light golden color. Remove the Brussels sprouts from the pan to a bowl. Set aside.
3. Add remaining butter to the sauté pan. Add the shallots, mushrooms and thyme and cook until the shallots are light golden and mushrooms are soft.
4. Add the stock or water. Return the Brussels sprouts to the pan. Cover and cook until the sprouts are just tender, about 7 to 10 minutes. (If the pan becomes dry, add some extra stock or water). Be sure not to overcook. Check the sprouts half way through the cooking time by piercing a couple with a paring knife to check for doneness. Cooking time will vary, depending on the size of your Brussels sprouts.
5. Stir in the vinegar, scraping any bits from the bottom of the pan. Season with salt and pepper to taste. Serve.