Brussels Sprouts & Winter Chanterelles Mornay
Description
Warm winter goodness.
Ingredients
At a glance
Mushroom
Main Ingredient
Style
Serves
8-10
- 2 lb. Brussels Sprouts, trimmed and halved
- 1 lb. Winter Chanterelles
- 3 T. butter
- 3 T. flour
- 1/4 C. dry sherry
- 1.5 C. whole milk
- 1/2 C. grated white cheddar
- 1/4 C. fresh grated Parmesan
- Salt & pepper to taste
- 1/4 C. chopped toasted hazelnuts
Methods/steps
- Preheat oven to 375F.
- Melt 1 T. butter in a large skillet over medium high heat. Add whole chanterelles and cook 10 minutes until dry and almost browning. Remove from heat.
- Melt remaining 2 T. butter in a heavy bottomed sauce pan over medium heat. Add flour, whisking constantly, until the paste bubbles a bit - 2 minutes. Whisk in sherry. Add milk 1/2 C. at a time, whisking until thick each time - 5 minutes. Lower heat and add the cheese in 3 separate batches, stirring each until melted. Add salt and pepper to taste.
- Add Brussels Sprouts to a large pot of salted boiling water. Cook for 2 minutes, then drain.
- Toss Brussels Sprouts and chanterelles together. Turn out into a buttered 9x13 baking dish. Evenly pour the sauce over the vegetables.
- Bake 1/2 hour or until sauce is bubbling.
- Sprinkle with hazelnuts before serving.
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