Brussels Sprouts with Shallots and Wild Mushrooms
- 3 lb Brussels sprouts, trimmed and halved lengthwise
- 1/4 cup olive oil
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
- 3/4 stick (6 tablespoons) unsalted butter
- 1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- Special equipment: a deep-fat thermometer
- This recipe is gluten-free
- Produce
- 2 lb large shallots (about 6), large (1)
- Brussels sprouts (3 lb)
- Garlic (1/2 tablespoon)
- Thyme, fresh (1 tablespoon)
- Seafood
- Mushrooms such as chanterelle and oyster, mixed fresh wild (1 1/4 lb)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Olive oil (1/4 cup)
- Salt (1 1/2 teaspoon)
- Vegetable oil (1 cup)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter, unsalted (3/4 stick)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published November 1, 2006 (6 years ago).
5 people saved this recipe.
