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Brussels sprouts in sherried cream sauce
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Brussels Sprouts in Sherried Cream Sauce

Course Side Dish
Cuisine American Regional
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Joe Boyle

Ingredients

  • 1 pound Brussels sprouts , trimmed and coarse leaves removed
  • 1/4 cup olive oil , divided
  • 6 to 8 oz. oyster mushrooms , diced to 1/2 in.
  • Kosher salt
  • 1 shallot minced
  • 1/2 cup dry sherry
  • 1/2 cup heavy cream
  • juice and zest of 1 lemon

Instructions

  • Blanch the Brussels sprouts for 5 minutes in a stock pot of salted, boiling water.
  • Remove, cool and halve lengthwise.
  • In a large heavy skillet add 1/8 cup of oil and oyster mushrooms on medium high.
  • Add a pinch of salt and cook until browned, (7 minutes)
  • Add more oil, up to 1/8 cup and and shallot, 1 minute
  • Place sprouts in the skillet cut side down to brown, 2 or 3 minutes
  • Add sherry and boil to reduce by half., 3 minutes
  • Add cream and simmer until it thickens, 3 minutes, stirring gently
  • Stir in lemon juice and zest.
  • Add salt if necessary and serve