Roasted brussels sprouts & portobello mushrooms

Roasted brussels sprouts & portobello mushrooms

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

I love brussels sprouts when they are roasted. Their caramelisation is just delicious, and pairs wonderfully with the earthiness of the mushrooms. This dish goes especially well with the Red wine braised short ribs with parsnip purée.

Ingredients

Quantity Ingredient
4 large portobello mushrooms
100ml olive oil
100g butter, diced
6 thyme sprigs, picked and chopped
2 garlic cloves, crushed
50ml sherry vinegar
500g brussels sprouts
150g ghee, melted

Method

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Peel each mushroom and slice the stalk so it is flush with the gills. Place the mushrooms on the baking tray, gill side up. Drizzle with the olive oil, then distribute the butter, thyme and garlic evenly between them. Roast for 15–20 minutes, until the mushrooms are fully cooked, but not dried out. Drizzle with the vinegar and set aside to cool.
  3. Cut the bases off the brussels sprouts, then cut the sprouts in half, from the bottom. Remove any tough outer leaves. Place a small cut in the thick part of the core.
  4. Heat a large non-stick ovenproof frying pan over medium heat and add the ghee. One by one, add the brussels sprouts to the pan, cut side down. Cook for 7–8 minutes, until nicely browned, checking frequently to see that they are turning golden but are not getting burnt. Turn them over once and season with sea salt and freshly ground black pepper.
  5. Transfer the pan to the oven and bake the brussels sprouts for 10 minutes or so, tossing occasionally.
  6. Cut each mushroom into 6–8 large wedges, then add them to the brussels sprouts. Roast for another 5 minutes, then check to make sure the sprouts are cooked in the middle.
  7. Check the seasoning and serve immediately, in a bowl.
Tags:
Huxtabook
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Melbourne
Collingwood
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