Wild Mushrooms and Brussels Sprouts

5 - FarmOne - Mushrooms, Side

Total Time: 40 minutes Difficulty: Easy Servings: 8 Source:

Ingredients

1 pound wild mushrooms cut into large bite-size pieces (a mix of chanterelles, oyster mushrooms and maitake is nice)

1/2 cup extra-virgin olive oil

1 teaspoon kosher salt more as needed

1/2 teaspoon black pepper as needed

1 pound brussels sprouts trimmed and halved

2 large shallots peeled and thinly sliced

1 2-inch piece cinnamon stick

6 ounces roasted and peeled chestnuts (1 cup; jarred vacuum packed or freshly roasted), crumbled

1/4 cup brandy

1 ½ tablespoons cider vinegar more as needed

1/4 cup chopped soft herbs such as dill, tarragon, chives and parsley

Description

Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness. You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container. Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.