Cream Braised Brussels Sprouts

Update:  I made these for Christmas dinner without the mushrooms and they were just as good, so if you’re lazy or hate mushrooms, not to worry! This time I didn’t stir them at all while they were braising and the sprouts didn’t fall apart as much and as a result the finished product looked a lot more appetizing.

My office is having a holiday potluck tomorrow and my first choice was to make vegetarian stuffed mushrooms but the closer potluck day came, the less I wanted to make them. Keeping the vegetarian theme in mind, I trolled the interwebs for something else and stumbled upon this recipe.

While this is not the prettiest dish these brussels sprouts are mellow and sweet while also unbelievably rich and luxurious. Easy to boot. I’m also 95% sure they will make a repeat appearance at Christmas dinner. My mother will be thrilled.

Cream Braised Brussels Sprouts (Slightly adapted from Orangette and in turn from All About Braising)
Serves 4 to 6

1 to 1 1/2 lb brussels sprouts
3 tbsp butter
1/4 tsp coarse salt
1 cup whipping cream
5-6 pieces of dried porcini mushrooms
1 tbsp fresh lemon juice
pepper
boiling water

Pour the boiling water over the dried mushrooms and let soak while you clean the sprouts.

Trim the stem end of the sprouts and remove any loose leaves or ones with spots. Cut in half from the stem to the top, then cut in half again to get little wedges.

In a dutch oven or large skillet melt the butter over medium to medium high heat and add the sprouts and salt and cook until the sprouts have browned here and there. While the sprouts are cooking take the mushrooms out of the water and squeeze out any excess water and chop very finely.

Pour in the cream and the mushrooms and stir to combine. Turn the heat down to low, cover and just barely simmer until the sprouts are tender when pierced with a paring knife, about 15-30 minutes depending on the size of your sprouts.

Remove the lid, add the lemon juice, and any extra salt if necessary and some pepper and let simmer for another few minutes with the lid off so the cream can thicken slightly. There shouldn’t be a lot cream left over, just enough to coat the sprouts.