Brussels Sprouts & Mushrooms in a Dijon Cream Sauce
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.