Brussels Sprouts with Shallots and Wild Mushrooms

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This sophisticated vegetarian side dish brings a touch of elegance to any Sunday roast or festive gathering. By roasting the Brussels sprouts at a high temperature, you achieve a wonderful caramelisation that pairs perfectly with the earthy, umami-rich flavours of chanterelle and oyster mushrooms. The addition of a delicate white wine and thyme glaze ensures every bite is succulent and fragrant, transforming the humble sprout into the star of the show.

Crispy fried shallots provide a professional finishing touch, offering a delightful textural contrast to the tender vegetables. While this recipe is naturally meat-free, its robust savoury profile makes it a satisfying accompaniment to a variety of main courses. It is a brilliant way to introduce more seasonal produce into your cooking, providing a healthy and vibrant alternative to traditional boiled greens that your guests will truly appreciate.

Ingredients for Brussels Sprouts with Shallots and Wild Mushrooms

1.4kg Brussels sprouts, trimmed and halved lengthwise
60 मिलीलीटर जैतून का तेल
1/2 चम्मच कटा हुआ लहसुन
1 चम्मच नमक
240 मिलीलीटर वनस्पति तेल
230g large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (575g )
3/4 stick (6 tablespoons ) unsalted butter
575g mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
60 मिलीलीटर सूखी सफेद वाइन
1 tablespoon chopped fresh thyme
1/2 चम्मच नमक
1/4 चम्मच काली मिर्च
120 मिली पानी
a deep-fat thermometer

How to make Brussels Sprouts with Shallots and Wild Mushrooms

Put oven rack in upper third of oven and preheat oven to 232°C.

Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.

Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 121°C , then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).

Heat 80ml butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.

Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (120ml ) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.