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Creamed Brussels Sprouts
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Created by wmr_admin, Thursday, 26 November 2020


Incredibly rich and flavorful, this supercedes 'green bean casserole' for the holidays.

At a glance
  • 3 lb Brussels Sprouts, trimmed and halved if large
  • 2 T. butter
  • 3-4 shallots, minced
  • 1 lb Prince mushroom, chopped fine
  • 2 T. minced fresh tarragon (2 t. dry)
  • 2 T. flour
  • 1/2 C. Amontillado Sherry
  • 1 pint heavy cream
  • 2 t. salt
  • 1/2 t. fresh ground pepper
  • 1 pint heavy cream
  • 1/4 C. bread crumbs
  • 1/4 C. fresh grated Romano
  1. Steam the Brussels Sprouts until ad dente, cool & set aside
  2. Saute the shallots with the butter over medium heat until soft but not browned
  3. Add the chopped mushroom and continue to cook until mostly dry
  4. Add the tarragon and flour, stir and cook another few minutes
  5. Add the sherry, salt and pepper
  6. Stir and cook another couple of minutes
  7. Raise the heat to high and add the cream
  8. Stir constantly until bubbling
  9. Remove from heat and let cool a bit
  10. Mix the bread crumbs and cheese together
  11. Toss the Brussels Sprouts with the sauce in a large bowl
  12. Put in a large baking dish and top with the crumbs/cheese
  13. Bake in a 350F oven for 45 minutes
  14. Turn on broiler briefly to brown the topping if needed
Additional Tips

This quantity serves a small army - maybe 10-12 or more for a holiday side dish.

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