BRUSSELS SPROUTS WITH SHALLOTS & WILD MUSHROOMS Makes: 8 servings, side dish Utensil: Saladmaster Machine,10 Chefs Gourmet Skillet, 12, Chefs Gourmet Skillet, large mixing bowl Contributed By: Chef Sergio Corbia INGREDIENTS: 1. 2 pounds Brussels sprouts, halved (907g) 2. 2 tablespoons oil (30mL) 3. 1⁄2 tablespoon garlic, shredded, use Cone #1 (4g) 4. 1 teaspoon salt (6g) 5. 1⁄2 teaspoon black pepper (1g) 6. 7 large shallots, cut crosswise, divided 7. 2 cups mixed fresh wild mushrooms, trimmed (172g) 8. 1⁄4 cup dry white wine (60mL) 9. 1 tablespoon fresh thyme, chopped (2g) 10. 1⁄2 teaspoon salt (3g) 11. 1⁄4 teaspoon black pepper (.5g) 12. 1⁄4 cup water (120mL) DIRECTIONS: 1. In mixing bowl place Brussels sprouts, oil, garlic, salt and pepper. Mix thoroughly. 2. Preheat 12 Chefs Gourmet Skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, place sprout mixture in skillet, reduce heat to medium-low, and cover with 12 Electric Skillet cover. Roast for 15 minutes, stirring occasionally. Set aside. 3. While sprouts are roasting, preheat 10 Chefs Gourmet Skillet over medium-low heat. When several drops of water sprinkled on skillet skitter and dissipate, place 1⁄3 of the shallots in pan and sauté, stirring until golden brown, approximately 3 - 5 minutes. Transfer to paper towels to drain, spreading in single layer. Repeat 2 more times with remaining shallots. 4. Wipe out 10 Chefs Gourmet Skillet and return to burner over medium heat. Place mushrooms in skillet and sauté, stirring occasionally, until golden brown and tender, approximately 5 minutes. 5. Add wine, thyme, salt and pepper. Reduce heat to medium-low and simmer approximately 3 minutes, stirring occasionally. Liquid should be reduced to a glaze. Add water and simmer another 1 minute to allow flavors to blend. 6. Place Brussels sprouts mixture on serving plate. Cover with mushroom mixture. Top with shallots and serve. TIPS: 1. While shallots are cooking, watch closely because they can burn easily. Nutritional Information per Serving Calories: 340 Total Fat: 4g Saturated Fat: 1g Cholesterol: 0mg Sodium: 508mg Total Carbs: 70g Dietary Fiber: 5g Sugar: 3g Protein: 13g For more recipes: recipes.saladmaster
Posted on: Wed, 19 Mar 2014 07:24:47 +0000
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