Instead of sauteeing the mushrooms, I just roasted them along with the sprouts and wow, they were tasty. I made this early, so I could photograph it in daylight, and by the time dinner rolled around, there was not much left. Because I cooked the cream separately, I felt better about reducing it very aggressively so it had a lovely saucy consistency. I used vermouth for the white wine. Another delicious brussels sprout recipe from the veg article.
COOK THE ISSUE 2010
Cook the Issue 2010: Roasted Brussels Sprouts with Mushrooms and Cream
By Pielove, member
November 2nd, 2010
Recipe Used: Roasted Brussels Sprouts with Wild Mushrooms and Cream
posted in: Gallery, Cook the issue 2010
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