Sauteed Brussels Sprouts And Chanterelles With Tarragon And Cream
serves 2-4
This lush side dish makes converts out of the Brussels sprouts disbelievers.
1 pound Brussels sprouts, thinly sliced
1/2 pound chanterelle mushrooms, halved
1/2 shallot, minced
1 tablespoon unsalted butter
1 teaspoon chopped fresh tarragon
1/4 cup dry white wine
1/4 cup heavy cream
prep: 10 minutes
total: 40 minutes
large sauté pan with cover
1. Cut off and discard the tough stem ends of the Brussels sprouts. Peel off and discard their outer leaves. Slice them lengthwise. Remove and discard any tough parts from the chanterelles' stems. Cut the large ones in half lengthwise. Prep the shallot.
2. Melt the butter over medium-high heat. When it's hot, add the shallots and cook 2 minutes. Add the chanterelles and Brussels sprouts, and season with a sprinkling of salt and pepper. Cook until the mushrooms begin to give up their liquid, 2-4 minutes.
3. Add the wine and partially cover the pan. Cook, stirring often, until the Brussels sprouts are almost tender, 10-15 minutes. Stir in the cream and tarragon and simmer 2 minutes. Add more salt and pepper to taste.
