服务：6
如果您习惯于简单蒸或煮沸的新芽，那么这种丰富而豪华的配菜将是一个美味的惊喜。它同样在休闲晚餐（带简单的煎牛排）或精美的感恩节盛宴。
有关更多配菜食谱的更多访问The Guide to Thanksgiving Dinner。
将架子放在烤箱的中心，然后将烤箱加热到450°F。
Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.
用高火加热12英寸的煎锅。锅热时，加1汤匙。橄榄油和2汤匙。黄油。黄油融化后，将蘑菇加入均匀的层，偶尔煮熟，直到蘑菇变成金黄色和嫩，蘑菇液体（如果有）蒸发5至8分钟。调味盐调味并转移到盘子上。
将煎锅设置在中高温下，并添加剩余的1 TBS。橄榄油和1汤匙。牛油。黄油融化后，加入葱，用少许盐调味，偶尔搅拌，直至变软，直到3至4分钟。加入葡萄酒，煮至减少一半，约1分钟。将蘑菇返回锅中，加入布鲁塞尔芽菜和奶油。搅拌一些胡椒粉，继续煮熟，偶尔搅拌，直到奶油变稠并很好地涂满3至4分钟的蔬菜。调味，用盐和胡椒粉调味。立即服务。
提前提示
布鲁塞尔芽菜可以烤，蘑菇烤长达8个小时。做酱汁并在上菜前完成盘子。
Fantastic. My ratio of brussels sprouts to mushrooms was skewed by not being able to buy enough brussels sprouts, but that didn't matter - it was an elegant dish without any oddball ingredients. This would be a really nice side dish for Thanksgiving, or any meal that you want to be elegant and rich.
这道菜是赢家！不喜欢什么？没有它，我将无法参加度假晚餐，而且再也没有剩下的。
We love this recipe, It has definitely become a family tradition to include this one at Thanksgiving.
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