Brussels sprouts with shallots and wild mushrooms from Gourmet Magazine, November 2006 (page 202)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simple roast turkey with rich turkey gravy

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 24, 2017

    I made this for Thanksgiving using half baby shiitake and half oyster mushrooms. The vegetable combination is really delicious, although unfortunately I over-roasted the Brussels sprouts. Twenty minutes in the oven was too long, perhaps because my sprouts were quite fresh and had been sitting out at room temperature. Next time I will check the sprouts after 15 minutes, if not sooner. Aside from the somewhat mushy sprouts, this is a fantastic dish. I think a splash of high quality white wine vinegar would also be a welcome addition.

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