Creamed Brussels Sprouts, Mushrooms, and Onions

“I've made this dish a couple of times and thought I originally found the recipe here on 'Zaar, but after enlisting help to look for it, realized it came from the November 2003 issue of Bon Appetit. This does require a bit of work, but the results are rich and delicious. It's become a Christmas tradition in our home.”
1hr 25mins

Ingredients Nutrition


  1. Butter an 8x8x2-inch glass baking dish.
  2. Melt 1 tablespoons of butter in a skillet over medium-high heat. Add mushrooms and saute until the juices have cooked away, about 10 minutes. Transfer mushrooms to a large bowl.
  3. Melt 1 tablespoons butter in the same skillet over medium-high heat. Add onions and saute until brown and tender, but still holding shape, about 6 minutes. Add to bowl with mushrooms.
  4. Melt 1 tablespoons of butter in the same skillet, same heat. Add the brussels sprouts, saute until browned, about 10 minutes.
  5. Add 1/2 cup broth to skillet, cover, and simmer until the sprouts are tender, stirring often, about 10 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add to bowl with mushrooms and onions.
  6. Melt 1 tablespoons of butter in the same skillet over medium-high heat. Add garlic and thyme; saute for 1 minute.
  7. Add flour and stir for 1 minute.
  8. Gradually add remaining 2 cups of broth and cream and bring to a boil, whisking often.Boil until reduced to 1 1/4 cups, about 8 minutes.
  9. Mix sauce into the vegetables in the bowl. Season with salt and pepper, and transfer to prepared dish.
  10. Note: Can be made 3 days ahead to this point; Cover and chill.
  11. Preheat oven to 375°.
  12. Melt 1 tablespoons butter in a small saucepan. Mix in breadcrumbs and cheese. Sprinkle the crumb mixture over the vegetables.
  13. Bake uncovered until heated through and topping is golden, about 35 minutes.

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