Brussels Sprouts, Wild Mushrooms, Cream Sauce
Roasted Brussels sprouts take on a whole new level when paired with wild mushrooms, shallots, and a touch of cream. This dish is the perfect side for any occasion, especially during the holidays.
The sprouts’ natural nuttiness and caramelized edges balance beautifully with the earthy mushrooms. Meanwhile, the shallots add sweetness, and the cream ties everything together with a luscious finish.
This recipe feels indulgent but remains simple to prepare. Roast the Brussels sprouts until golden and slightly crisp. Sauté the mushrooms and shallots to enhance their flavors. Then, combine everything with just enough cream to coat. The result is a hearty yet elegant savory dish.
Whether you’re hosting a dinner party or need an upgrade to your weeknight meal, this recipe delivers. The ingredients shine with their rich, complementary flavors. Plus, it’s versatile enough to pair with roast chicken, steak, or even a vegetarian main.
If you love recipes that bring out the best in fresh, seasonal ingredients, this one’s for you. Gather your mushrooms, chop those shallots, and preheat the oven. Let’s turn these humble Brussels sprouts into a showstopper everyone will rave about!
Especially Good For Thanksgiving
We serve this roasted Brussels sprouts recipe with wild mushrooms and cream every Thanksgiving. Honestly, I wonder if my kids would still come home for the holiday if we didn’t.
Each year, we make a big batch, and there’s never a single sprout left by the end of the meal. Plenty of turkey, gravy, mashed potatoes, peas, and stuffing stick around for leftovers—but not these Brussels sprouts.
What makes them so irresistible? First, you roast them to golden perfection. Then, you sauté them with wild mushrooms and shallots. Finally, you finish with a cup of heavy cream that ties everything together most deliciously.
The recipe comes from Tasha DeSerio’s article in the Oct/Nov issue of Fine Cooking and is officially titled Roasted Brussels Sprouts with Wild Mushrooms and Cream. Just saying the name makes my mouth water.
Tasha DeSerio, a Berkeley-based food writer and co-owner of Olive Green Catering, knows her way around seasonal vegetables. She spent five years honing her skills at Chez Panisse, and it shows. This recipe is a testament to her expertise, turning simple ingredients into an unforgettable dish.
Wild Mushrooms
Wild mushrooms add a unique depth to this roasted Brussels sprouts recipe, making it stand out every Thanksgiving. Their earthy, woodsy flavors perfectly complement the caramelized sprouts and rich cream. The best part? You can switch up the mushrooms each year for a slightly different twist on the dish.
One Thanksgiving, we used chanterelles, which brought a delicate, nutty flavor. Another year, we tried oyster mushrooms and loved their mild, buttery taste and soft texture. Shiitakes are always a hit, offering a savory, meaty bite that stands out. Foraged porcini or morels, when we can find them, elevate the dish to something truly extraordinary with their bold, robust flavors.
We let availability guide us, often picking up whatever wild mushrooms look freshest at the market. This flexibility keeps the recipe exciting and makes it easy to adapt based on the season. If wild mushrooms aren’t an option, cremini or baby bellas make a reliable substitute.
Using different mushrooms doesn’t just change the flavor; it makes the dish feel new each time. No matter what we choose, combining roasted sprouts and sautéed mushrooms in a creamy sauce guarantees it’ll be the first thing to disappear from the table.
Saute Brussel Sprouts and Mushrooms
📖 Recipe
Roasted Brussels Sprouts with Mushrooms and Cream Recipe
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved lengthwise
- 5 tablespoons olive oil
- salt to taste
- 3 tablespoons unsalted butter
- ¾ pounds mushrooms cut into 1-inch wedges
- 1 large shallot sliced thinly
- ¼ cup dry white wine
- 1 cup heavy cream
- freshly ground black pepper
Instructions
- Start by putting the oven rack into the center of the oven and preheat to 450°F.
Prepping and Roasting the Brussels Sprouts
- While the oven is preheating, place the Brussels sprouts in a large bowl and top with three tablespoons of olive oil and two tablespoons of butter. The original recipe has you do this on a rimmed baking sheet, but I find it easier and more efficient to work in a bowl. Yes, one more thing to clean, but you get better coverage.
- Spread the Brussels sprouts onto a rimmed baking sheet, season with salt, and roast in the oven for about 25 minutes or until the Brussels sprouts are nicely brown and fork tender. Remove from the oven and start preparing the mushrooms.
Sautéing the Mushrooms
- Heat a large fry pan (skillet, sauté pan) over high heat until sufficiently hot.
- Add one tablespoon of olive oil, two tablespoons of butter, and then the mushrooms in a single layer. Cook until the mushrooms are golden-brown and all the liquids from the mushrooms have evaporated. This takes about 8 minutes.
- Season with salt to taste, transfer to a plate, and reserve.
Finish the Dish
- Reheat the large fry pan over medium-high heat and add the remaining one tablespoon of olive oil and one tablespoon of butter.
- Add the shallot, a pinch of salt and cook for about 3 to 4 minutes until the shallot is tender.
- Add the white wine and continue cooking until the wine is reduced by half.
- Add the mushrooms back to the pan along with the Brussels sprouts and heavy cream. Give everything a stir, taste, and adjust the seasoning with salt and pepper.
- Let this cook for another 4 minutes or until the cream thickens to your desired consistency.
- Again taste and adjust seasoning with salt and pepper if needed.
- Serve right away.
Notes
Martha
I just discovered your blog and I absolutely LOVE it. I recently started a blog and I am enjoying it, but I am learning so much from yours. My husband and I do a lot of brussels sprouts, so we will definitely try this one. Thanks RG.
Hi Martha, thanks for visiting and have fun with your new blog. Don't forget to mention The Reluctant Gourmet. - RG