In this week’s root source on Brussels sprouts, we forgot to include the link for this Brussels sprouts with chanterelles, tarragon and cream recipe. Too bad, because it’s my favorite of this week’s recipes. The slight sweetness of the sprouts goes so well with the earthy chanterelles and the rich wine-cream sauce. This is an easy way to lure in someone who claims to hate Brussels sprouts.
Start by cutting off the tough root ends of 1 pound of sprouts. Discard the outer, dark green leaves. Halve the sprouts and then slice 1/2 pound of chanterelles.
Mince 1/2 shallot and chop 1 teaspoon of fresh thyme.
Melt 1 tablespoon of unsalted butter in a large sauté pan over medium-high heat.
Stir in the shallot and thyme for 2 minutes, then add the chanterelles and Brussels sprouts. Season with a sprinkling of salt and pepper.
Stirring occasionally, cook until the chanterelles start to give up their liquid. Pour in 1/4 cup of white wine and cook until the sprouts are just tender, 10-15 minutes. Pour in 1/4 cup of cream, stir, and simmer the mix for 2 minutes. Taste and add salt and pepper if you need it.