for brussels sprouts
- 1 lb Brussels sprouts, trimmed and halved lengthwise
- 2 Tbsp olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 2 Tbsp vegetable oil
- 2 leeks, sliced and separated into thin rings
- 2 Tablespoons unsalted butter
- 1/2 lb fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- Dash of dry white wine
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
Put oven rack in upper third of oven and preheat oven to 400°F.
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. Saute leeks while Brussels sprouts roast.
Sauté mushrooms and assemble dish:
Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add wine, thyme, salt, and pepper and cook, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/6 cup) and remaining 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.
Adapted from Gourmet, November 2006