Creamed Brussels Sprouts, Mushrooms, and Onions

Name: Creamed Brussels Sprouts, Mushrooms, and Onions
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 5 tablespoons unsalted butter; 1 lb oyster mushroom, cut into 1-inch-wide pieces; 15 ounces frozen small whole onions (do not thaw); 1 lb small Brussels sprout, trimmed and halved; 2 1/2 cups low sodium chicken broth; 2 garlic cloves, minced; 1 1/2 tablespoons chopped fresh thyme; 1 1/2 tablespoons all-purpose flour; 2/3 cup whipping cream; 1 cup fresh breadcrumb, made from crustless French bread; 1/2 cup freshly grated parmesan cheese

Submitted by sandrasothere

"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."

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Ready In:: 1hr 25mins
Ingredients:: 11
Serves:: 8

ingredients

5 tablespoons unsalted butter
1 lb oyster mushroom, cut into 1-inch-wide pieces
15 ounces frozen small whole onions (do not thaw)
1 lb small Brussels sprout, trimmed and halved
2 ¹⁄₂ cups low sodium chicken broth
2 garlic cloves, minced
1 ¹⁄₂ tablespoons chopped fresh thyme
1 ¹⁄₂ tablespoons all-purpose flour
²⁄₃ cup whipping cream
1 cup fresh breadcrumb, made from crustless French bread
¹⁄₂ cup freshly grated parmesan cheese

directions

Butter an 8x8x2-inch glass baking dish.
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.
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.
Melt 1 tablespoons of butter in the same skillet, same heat. Add the brussels sprouts, saute until browned, about 10 minutes.
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.
Melt 1 tablespoons of butter in the same skillet over medium-high heat. Add garlic and thyme; saute for 1 minute.
Add flour and stir for 1 minute.
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.
Mix sauce into the vegetables in the bowl. Season with salt and pepper, and transfer to prepared dish.
Note: Can be made 3 days ahead to this point; Cover and chill.
Preheat oven to 375°.
Melt 1 tablespoons butter in a small saucepan. Mix in breadcrumbs and cheese. Sprinkle the crumb mixture over the vegetables.
Bake uncovered until heated through and topping is golden, about 35 minutes.