Brussel Sprouts with Mushrooms



1 1/2 lbs. brussels sprouts
1/2 lb. mushrooms
2 shallots
2 Tbsp. butter, divided
1/2 tsp. sea salt, divided
1/4 - 1/2 heavy cream or crème fraîche

1. Cut off the ends of the brussels sprouts and remove any very dark green leaves to reveal the pale green, tender sprouts within. Small sprouts can be left whole, but most sprouts should be halved or even quartered. Set trimmed sprouts aside.
2. Trim the stems off the mushrooms and give them a wipe with a damp paper towel (really dirty specimens can be rinsed clean with a quick dip under cool running water). Cut button or cremini mushrooms into quarters; cut other mushrooms into quarter-size pieces. Set mushrooms aside.
3. Peel and mince shallots.
4. Heat a large frying pan (a hefty cast iron skillet is an excellent choice if you have one) over high heat. Add half the butter and swirl to cover the pan. Add mushrooms and sprinkle with half of the salt. Cook, stirring frequently, until the mushrooms release their liquid and that liquid evaporates, 3 to 5 minutes.
5. Add remaining butter. When the butter has melted, add the shallots and cook, stirring, until the shallots sizzle, about 1 minute. Add brussels sprouts and remaining salt. Stir to combine and cook, stirring once in awhile, until brussels sprouts turn a brighter and slightly darker green, about 3 minutes. Partially cover, reduce heat to medium low, and cook until brussels sprouts are tender, about 5 more minutes.
6. Stir in cream and cook another minute or 2 to allow the flavors to blend a bit. It's delicious hot, but perfectly tasty all the way down to lukewarm.

Yield: 4-6 servings