Creamy Brussels Sprouts with Wild Mushrooms Recipe

The first time I presented a bowl of Brussels sprouts to my family, I was met with a chorus of skeptical groans. Years of boiled-to-oblivion school cafeteria versions had left their mark. But I had a secret weapon: a creamy, decadent sauce, savory bacon, and the earthy, umami-rich allure of wild mushrooms. This wasn’t just any Brussels sprouts dish; it was a revelation. The transformation was immediate. Furrowed brows smoothed, tentative bites turned into enthusiastic forkfuls, and by the end of the meal, the bowl was scraped clean. Now, Creamy Brussels Sprouts with Wild Mushrooms is a requested favorite, especially for holiday gatherings and cozy Sunday dinners. It’s a testament to how the right preparation can turn even the most maligned vegetable into a culinary superstar. The richness of the cream, the salty crispness of the bacon, the tender-crisp bite of perfectly cooked sprouts, and the deep, woodsy notes of the mushrooms create a symphony of flavors and textures that is simply irresistible. It’s a side dish so good, it often steals the show.

Ingredients: Crafting the Perfect Creamy Brussels Sprouts with Wild Mushrooms

This recipe is designed for robust flavor and a luxurious texture. Here’s what you’ll need to create this show-stopping side dish:

• For the Brussels Sprouts & Bacon:
  • 1.5 lbs (approx. 680g) fresh Brussels sprouts, trimmed and halved (or quartered if large)
  • 6 slices thick-cut bacon, chopped into 1/2-inch pieces
  • 1 tablespoon olive oil (if bacon doesn’t render enough fat)
• For the Wild Mushrooms & Aromatics:
  • 8-10 oz (approx. 225-280g) mixed wild mushrooms (such as cremini, shiitake, oyster, chanterelle, or morel), cleaned and roughly chopped or sliced
  • 1 large shallot, finely minced (or 1/2 small yellow onion)
  • 3 cloves garlic, minced
  • 1 tablespoon unsalted butter
• For the Creamy Sauce:
  • 1 cup heavy cream
  • 1/4 cup chicken or vegetable broth (low sodium preferred)
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/4 teaspoon freshly grated nutmeg (optional, but recommended)
  • Salt, to taste
  • Freshly ground black pepper, to taste
• Optional Garnish:
  • Fresh parsley, chopped
  • A drizzle of truffle oil (use sparingly)

A Note on Ingredients:

• Brussels Sprouts: Look for bright green, tightly closed heads. Smaller sprouts tend to be sweeter and more tender. Trimming the woody stem and removing any yellowed outer leaves is key. Halving or quartering them ensures more surface area for browning and soaking up the delicious sauce.
• Wild Mushrooms: The “wild” in the name invites variety! A mix is fantastic. Cremini offer a good base, shiitakes bring a smoky depth, oyster mushrooms have a delicate texture, and if you can find chanterelles or morels, they elevate the dish to gourmet status. If fresh wild mushrooms are unavailable or out of budget, good quality cremini or portobello mushrooms will still be delicious. Ensure they are cleaned properly – usually a gentle wipe with a damp cloth or a soft brush is sufficient. Avoid washing them under running water as they can become waterlogged.
• Bacon: Thick-cut bacon provides better texture and flavor. The rendered fat is also liquid gold for sautéing the sprouts and mushrooms. For a vegetarian version, omit the bacon and use an extra tablespoon of olive oil and a pinch of smoked paprika for a smoky flavor.
• Heavy Cream: This is essential for the “creamy” part of the recipe. For a slightly lighter version, you could try half-and-half, but the sauce won’t be as rich or thick.
• Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds a salty, nutty, umami punch. Avoid pre-grated cheese in a can, as it often contains anti-caking agents that prevent smooth melting.

Instructions: Bringing Your Creamy Brussels Sprouts to Life

Follow these steps for a perfectly cooked, flavor-packed dish:

1. Prepare the Brussels Sprouts:
   • Wash the Brussels sprouts thoroughly. Trim off the tough stem ends and remove any loose or discolored outer leaves.
   • Cut the sprouts in half lengthwise. If some are particularly large (over 1.5 inches in diameter), quarter them so all pieces are roughly uniform in size for even cooking.
   • Set aside.
2. Cook the Bacon:
   • In a large, heavy-bottomed skillet or Dutch oven (cast iron works wonderfully), cook the chopped bacon over medium heat until crispy. This usually takes about 7-10 minutes.
   • Once crispy, use a slotted spoon to remove the bacon bits from the skillet and transfer them to a paper towel-lined plate. Set aside, leaving the rendered bacon fat in the skillet. If there isn’t at least 1-2 tablespoons of fat, add the olive oil.
3. Sauté the Brussels Sprouts:
   • Add the prepared Brussels sprouts to the hot bacon fat in the skillet. Arrange them in a single layer, cut-side down, as much as possible. This helps achieve a nice caramelization. You may need to do this in two batches if your skillet isn’t large enough to avoid overcrowding.
   • Cook over medium-high heat without stirring for 4-5 minutes, or until the cut sides are nicely browned and caramelized.
   • Stir the sprouts and continue to cook for another 3-5 minutes, until they are tender-crisp and slightly browned all over. They should still have a bit of a bite.
   • Remove the Brussels sprouts from the skillet and set them aside with the bacon.
4. Sauté the Mushrooms and Aromatics:
   • To the same skillet, add the tablespoon of butter. If the skillet seems dry, you can add another drizzle of olive oil.
   • Once the butter is melted, add the chopped wild mushrooms. Cook over medium-high heat, stirring occasionally, until they release their liquid and begin to brown and become tender. This can take 5-8 minutes. Don’t salt them until they start browning, as salt can draw out moisture too early and prevent proper searing.
   • Add the minced shallots (or onion) to the skillet with the mushrooms. Sauté for 2-3 minutes until the shallots are softened and translucent.
   • Stir in the minced garlic and fresh thyme leaves. Cook for another minute until fragrant. Be careful not to burn the garlic.
5. Create the Creamy Sauce:
   • Pour the chicken or vegetable broth into the skillet. Scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon – this is packed with flavor! Let the broth simmer and reduce slightly for about 1-2 minutes.
   • Reduce the heat to medium-low. Stir in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Do not let it come to a rolling boil.
   • Gradually stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and slightly thickened.
   • Stir in the grated nutmeg, if using. Taste the sauce and season with salt and freshly ground black pepper as needed. Remember that the bacon and Parmesan are already salty, so adjust accordingly.
6. Combine and Finish:
   • Return the cooked Brussels sprouts and most of the crispy bacon bits (reserving some for garnish) to the skillet with the creamy mushroom sauce.
   • Stir gently to coat everything evenly. Allow the mixture to simmer for 2-3 minutes, just enough for the sprouts to heat through and the flavors to meld.
   • If the sauce seems too thick, you can add a splash more broth or cream to reach your desired consistency.
7. Serve:
   • Transfer the Creamy Brussels Sprouts with Wild Mushrooms to a serving dish.
   • Garnish with the reserved crispy bacon bits, a sprinkle of extra Parmesan cheese, and fresh chopped parsley, if desired. A tiny drizzle of truffle oil can add an extra layer of luxury for special occasions.
   • Serve immediately while warm.

Nutrition Facts

• Servings: Approximately 6-8 as a side dish
• Calories per serving (estimated): Approximately 300-380 calories, depending on the exact amount of bacon, cream, and cheese used.

Disclaimer: The nutritional information provided is an estimate and can vary based on specific ingredients, brands, and portion sizes used. It’s calculated using standard nutritional databases.

Preparation Time

• Prep Time: 20-25 minutes (includes washing and chopping vegetables, grating cheese)
• Cook Time: 30-35 minutes
• Total Time: Approximately 50-60 minutes

How to Serve Your Creamy Brussels Sprouts with Wild Mushrooms

This dish is incredibly versatile and can elevate any meal. Here are some serving suggestions:

• As a Luxurious Side Dish:
  • Holiday Feasts: Perfect for Thanksgiving, Christmas, or Easter dinner alongside roasted turkey, prime rib, honey-glazed ham, or roasted chicken. Its richness complements traditional holiday mains beautifully.
  • Sunday Roasts: Serve with roast beef, pork loin, or a whole roasted chicken for a comforting and impressive family meal.
  • Steakhouse Night at Home: A fantastic accompaniment to a perfectly grilled steak or pan-seared filet mignon.
  • Pork Pairings: Delicious with pork chops, pork tenderloin, or even pulled pork.
  • Elegant Dinners: Impress guests by serving it alongside pan-seared duck breast or baked salmon.
• As a Hearty Vegetarian Main (with modifications):
  • Omit the bacon (use smoked paprika for a smoky hint).
  • Serve over creamy polenta, quinoa, or farro.
  • Toss with your favorite pasta, like pappardelle or orecchiette, for a rich and satisfying pasta dish. Add a splash of pasta water to the sauce if needed.
  • Serve alongside a crusty bread for soaking up the delicious sauce.
• Garnish Ideas for Extra Flair:
  • A sprinkle of toasted pine nuts or chopped pecans for added crunch.
  • A dash of red pepper flakes for a subtle kick of heat.
  • Freshly grated lemon zest to brighten the flavors.
  • A drizzle of high-quality balsamic glaze for a sweet and tangy counterpoint.

Additional Tips for Success

1. Don’t Overcrowd the Pan: When sautéing the Brussels sprouts (and mushrooms), ensure they are in a single layer. Overcrowding steams them instead of browning, and you’ll miss out on that crucial caramelized flavor. Work in batches if necessary.
2. Achieving Tender-Crisp Sprouts: The goal is sprouts that are tender enough to easily pierce with a fork but still have a slight firmness and bite. Avoid overcooking them into mushiness. The initial browning and then simmering gently in the sauce should achieve this.
3. Mushroom Variety is Key: While creminis are a solid choice, incorporating even one or two types of “wilder” mushrooms like shiitake or oyster will significantly boost the earthy, umami flavor profile. If using dried mushrooms, rehydrate them according to package instructions and reserve the flavorful soaking liquid to use in place of some of the broth.
4. Freshly Grated Parmesan Always: For the smoothest, most flavorful sauce, always grate your Parmesan cheese from a block. Pre-grated cheese often contains cellulose or other anti-caking agents that can prevent it from melting properly and can give the sauce a gritty texture.
5. Make-Ahead Components (Partial):
   • Sprouts: You can trim and halve/quarter the Brussels sprouts a day or two in advance. Store them in an airtight container in the refrigerator.
   • Bacon: Cook the bacon ahead of time, crumble it, and store it in the refrigerator.
   • Aromatics: Mince the shallots and garlic ahead of time.
   • Assembly: For best results, prepare the sauce and combine everything just before serving. If you must make the entire dish ahead, reheat it gently on the stovetop, adding a splash more cream or broth if the sauce has thickened too much. Avoid microwaving if possible, as it can alter the texture of the sprouts.

FAQ: Your Creamy Brussels Sprouts Questions Answered

Q1: Can I use frozen Brussels sprouts for this recipe?
A1: While fresh Brussels sprouts are highly recommended for the best texture and flavor (especially for achieving good caramelization), you can use frozen ones in a pinch. Thaw them completely and pat them very dry with paper towels before sautéing. Be aware that frozen sprouts tend to release more water and may not brown as well, potentially resulting in a softer texture. You might need to cook off extra liquid.

Q2: What if I can’t find wild mushrooms? Can I use regular button mushrooms?
A2: Absolutely! If wild mushrooms are unavailable or not within your budget, regular button mushrooms, cremini (baby bella) mushrooms, or sliced portobello mushrooms will still make a delicious dish. Creminis are a great substitute as they have more flavor than white button mushrooms. The key is to brown them well to develop their flavor.

Q3: How do I store and reheat leftovers?
A3: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the dish in a skillet over medium-low heat, stirring occasionally. You may need to add a splash of cream, milk, or broth to loosen the sauce as it will thicken upon chilling. Reheating in the microwave is possible but can sometimes make the sprouts a bit softer than desired.

Q4: Can I make this recipe vegetarian or vegan?
A4:

• Vegetarian: Yes, easily! Omit the bacon. To compensate for the smoky flavor, you can add 1/2 teaspoon of smoked paprika along with the garlic and thyme. Use vegetable broth instead of chicken broth.
• Vegan: This is more challenging due to the heavy cream and Parmesan. For a vegan version, omit the bacon. Use a good quality, full-fat unsweetened plant-based cream alternative (like cashew cream or a rich oat cream). For the “cheesy” element, use 2-3 tablespoons of nutritional yeast and consider adding a teaspoon of miso paste (stirred into the broth) for umami. Sauté the vegetables in olive oil or vegan butter.

Q5: Can I make this recipe lower in fat?
A5: You can make some modifications, but it will alter the richness and creaminess that defines this dish.

• Bacon: Use turkey bacon (though it renders less fat) or omit it.
• Cream: You could try using half-and-half or evaporated milk instead of heavy cream, but the sauce will be thinner and less rich. Avoid using low-fat milk as it may curdle.
• Cheese: Use a smaller amount of Parmesan cheese.
  Remember that fat carries flavor, so reducing it significantly will impact the final taste and texture.

This Creamy Brussels Sprouts with Wild Mushrooms recipe is more than just a side dish; it’s an experience. The combination of perfectly cooked sprouts, savory bacon, earthy mushrooms, and a luscious cream sauce is a guaranteed crowd-pleaser. Enjoy the process of creating it, and watch as even the staunchest Brussels sprouts critics are converted!

Print