Brussels Sprouts with Mushrooms and Crispy Shallots

I'll admit that the Thanksgiving I spent with my wife's family in Seattle was the first Thanksgiving I watched football.  It was my first Thanksgiving that involved cranberry sauce from a can and mashed potatoes from a box.  And it was wonderful.  An American Thanksgiving of a different kind - I can get behind that.

We had a dish at that Thanksgiving that I know is synonymous with the holiday, but I had never eaten it.  It's recipe is on the back of every box of crispy onions ever sold.  Yes, the green bean casserole, complete with cream of mushroom soup concentrate.  It's not exactly my style, but I don't turn up my nose and trying new things, and it was quite delicious.  However, like most things in life, I like to put my own spin traditional dishes (and use ingredients from the produce section rather than the canned section).

I really can't get enough of Brussels sprouts.  They are sweet and nutty when perfectly roasted, and I make them at least once a week in the autumn months.  Most Thanksgiving tables probably have Brussels sprouts in some form or another, but they are often not given the attention they deserve.  During our first Thanksgiving in California, my wife and I attended a graduate student meal, and the Brussels sprouts were so underdone that they were hardly edible.  Such a shame. 

This dish is a real winner, the perfect play on the traditional casserole with a touch of humor.  And the crispy shallots are irresistible; the canned version doesn't even come close.  The combination of flavors is perfect for these cold months, savory and satisfying.

Brussels Sprouts with Mushrooms and Crispy Shallots
Serves 4-6

For the Brussels sprouts:
1 1/2 lbs Brussels sprouts, trimmed and halved
2 T olive oil
salt and pepper

For the shallots:
1 c vegetable oil
3 large shallots, sliced thinly

For the mushrooms:
3 T butter
1/2 lb mushrooms, trimmed and chopped
2 t thyme
2 T white wine
salt and pepper

Preheat oven to 450 degrees.  Toss Brussels sprouts with olive oil and season with salt and pepper.  Roast in a small casserole dish for 25 to 35 minutes, or until browned. 

Heat vegetable oil in a heavy skillet until temperature is 250 degrees.  Fry shallots in batches until golden brown, about 3 minutes per batch.  Quickly transfer to a paper towel to crisp.

Pour oil off from skillet and add butter.  Melt on high heat.  Add mushrooms and cook, stirring occasionally, under tender, about 8 minutes.  Add thyme and wine, and season with salt and pepper.  Continue cooking for a few minutes, and then add roasted Brussels sprouts.  Mix together, return to casserole dish, and top with crispy shallots.