Appetizer for 8

Creamy Brussels Sprouts and Mushrooms

Name: Creamy Brussels Sprouts and Mushrooms
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 lb brussels sprouts; 4 tbsp extra-virgin olive oil; 1 1/2 tsp kosher salt; 2 large shallots; 1/2 cup vegetable oil; 3 tbsp unsalted butter; 1 lb wild mushrooms; 1 cup dry white wine; 1/2 cup heavy cream; freshly cracked black pepper (optional)

$9.12for 450 minServes 8

Brussels sprouts roast until browned, then join sautéed mushrooms, shallots, white wine, and cream.

Photo: themodernproper.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Brussels sprouts, 1.5 lb$3.49/lb typical	1.5 lb	$5.24Typical price
	Leeks and shallots, 0.4 lb$3.49/lb typical	0.4 lb	$1.36Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Mushrooms, 16 oz$0.40/oz typical	16 oz	$6.40Typical price
	Heavy cream, 4.25 oz$0.22/oz typical	4.25 oz	$0.91Typical price
Total for the servings shown		$18.24

Swaps

Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepperOlive and cooking oilWine, beer and spirits

Not included in the cost.

50 minstart to table
Mediumdifficulty
8servings as written
$$typical cost tier

American Vegetarian Low-carb Budget Appetizers Snacks

Typical price

$2.28 per serving$9.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 lb brussels sprouts
4 tbsp extra-virgin olive oil
1 1/2 tsp kosher salt
2 large shallots
1/2 cup vegetable oil
3 tbsp unsalted butter
1 lb wild mushrooms
1 cup dry white wine
1/2 cup heavy cream
freshly cracked black pepper (optional)

Steps

Heat the oven to 425 F and coat a large baking sheet with 2 tablespoons olive oil.
Halve the Brussels sprouts, toss them with the remaining olive oil and salt, and roast for 20 to 25 minutes.
Slice the shallots, heat the vegetable oil in a large skillet, and cook the shallots for 3 to 4 minutes.
Add the butter and mushrooms, then cook for 7 to 8 minutes until the mushrooms soften.
Pour in the wine and simmer for 5 minutes until reduced by half.
Stir in the cream and pepper, simmer for 3 minutes, and fold in the roasted Brussels sprouts.