Perfectly caramelized onions add tons of flavor to this wild mushrooms and brussels sprouts skillet. It is going to look amazing on your holiday table!
I never had brussels sprouts until I learned to cook them in culinary school, and I LOVED them! When I told my parents, and others from their generation, of this delicious vegetable, they all turned up their noses with a toddler-sized “Yuck!” It was hilarious. The main complaint from each and every one of them was that brussels sprouts were stinky and mushy and that they had too many bad childhood memories about them.
After doing some more digging, I figured out that what all these children of the 50s-60s ate in their childhoods were canned brussels sprouts that were then boiled to reheat! You can still find canned brussels sprouts today, and if you love them I would really like to hear about it! Anything becomes mushy when boiled to death, and many vegetables, especially crucifers, emit a very unpleasant aroma when overcooked. No wonder all these people had such poor opinions of my beloved vegetable!
Wild mushrooms and brussels sprouts skillet is Not overcooked, mushy, or stinky! I can promise you that! I have converted many a Boomer to a brussels sprouts lover – or at least tolerate-r.
First, we caramelize some onions to get that delicious sweet and savory flavor balance. Then we caramelize the brussels sprouts in the same skillet, and finally throw in the mushrooms to quickly cook before serving.
Serve this wild mushrooms and brussels sprouts skillet with cranberry braised short ribs for Hanukkah, or any other dinner you need this season! Potatoes of some kind are the perfect way to round out the meal, of course.
Perfectly caramelized onions complement wild mushrooms and crispy brussels sprouts.
- 1 large white onion
- 1 tablespoon extra virgin olive oil, divided
- 2 pounds brussels sprouts, halved
- 2 sprigs fresh thyme, leaves only
- kosher salt
- 1 pound wild mixed mushrooms, roughly chopped if needed
- Peel the onion, chop in half, and then slice thinly.
- Pour about half of the oil into a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until golden brown. Reserve the onions on a plate.
- Pour the remaining oil into the hot skillet, add the brussels sprouts, thyme, and season with kosher salt. Toss the ingredients to coat with the oil, then let cook, undisturbed, until the brussels sprouts begin to caramelize where the touch the pan, about 5-7 minutes.
- Add the onions back to the pan. Then add the mushrooms and toss to mix everything together. Reduce the heat to low, cover the skillet with a lid or foil, and cook until the brussels sprouts are tender, about 10 minutes.
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