Thursday, January 9, 2014

Brussels Sprouts & Mushrooms in a Dijon Cream Sauce

Now that I've realized I love Brussels sprouts if they're cooked right (sorry Mama, steaming frozen ones in a butter sauce is a crime against B-sprouts), I can't get enough of them.  One of our Crop Share members pointed me in the direction of Smitten Kitchen's Dijon Braised Brussels Sprouts, and I've been drooling ever since.  Give me Dijon or give me death!  I didn't have any broth or white wine on hand (SCANDAL!!!), so I whipped my own, raid-the-pantry version.  I did mine dairy-free for the Mister by concocting unsweetened rice milk with melted dairy-free margarine, but having spent many a years with heavy cream running through my veins, I know it's a 1 for 1 substitution, so 2 cups of heavy cream is what you'll want for the dairy-full version.  See the ingredients for my faux heavy cream directions if you'd like to or need to give the dairy-free version a whirl.  I'm looking in the direction of a certain awesome mom & Crop Share member who's diving in head first to gluten & dairy-free cooking for her son.  Trust me lady, you'll be rocking in the kitchen like a pro in no time!

Brussels Sprouts & Mushrooms  in a Dijon Cream Sauce




















Ingredients:

2 Tbsp olive oil
2 shallots, sliced
1 quart mushrooms, sliced
1 quart Brussels sprouts, ends trimmed and sliced
2 cups heavy cream (Trickling Springs heavy cream is TO DIE for, so snag some in store!  Or if you need to make it dairy-free, a no fail replacement is just shy of 2 cups of unsweetened rice milk mixed with 2 Tbsp of melted Earth Balance margarine)
3 Tbsp Dijon mustard
Salt & pepper to taste

In a large skillet, heat olive oil over medium high heat.  Add in shallots and cook for about 2 minutes.  Toss in mushrooms and allow to begin to brown before adding in the Brussels sprouts.  You'll want to get some brown on the Brussels sprouts too, as it will bring out the natural sweetness.  Once veggies are browned, gently whisk in your heavy cream and then Dijon mustard.  Season with a pinch or two of salt & pepper. Bring to a simmer and reduce heat to medium low, and simmer until sauce is reduced by more than half and is thickened.  Adjust seasoning to taste.

I served our's over rice to turn it into an entree, but this would also be great over noodles (it has a stroganoff thing going on with it), or serve it as a side dish or even a decadent topping to some grilled steaks.


1 comment:

  1. For how many servings is this recipe?

    ReplyDelete