Creamy Wild Mushrooms with Roasted Brussels Sprouts
A holiday meal wouldn’t be complete without the sides. We go beyond the Green Bean Casserole with these creamy grey oysters and Brussels sprouts!
Makes: 4 servings
1/2 cup raw cashews
3/4 cup plus 1/4 cup water, divided
2 teaspoons nutritional yeast
1 pound Brussels sprouts, trimmed
2 tablespoons olive oil, divided
1/8 teaspoon plus 1/2 teaspoon kosher salt, divided
1/2 cup thinly sliced shallots
2 tablespoons butter or vegan butter (such as Earth Balance Soy Free Buttery Sticks)
12 ounces wild mushrooms (such as Grey Dove oyster or Lambert 123), sliced
1/2 cup dry white wine
1/8 teaspoon black pepper
- Place cashews in a small bowl and cover with water by a couple of inches. Soak cashews at room temperature for 3-4 hours. Drain and rinse cashews. Place drained cashews in a high-speed blender with 3/4 cup water and nutritional yeast. Blend until smooth, about 30 seconds. Transfer to a jar or container and place cashew cream in the refrigerator until ready to use.
- Preheat oven to 400-degrees F.
- If Brussels sprouts are small, leave whole. If they are large, cut in half lengthwise. Place Brussels sprouts in a medium bowl. Drizzle with 1 tablespoon oil and toss to coat. Spread Brussels sprouts out in a single layer on a sheet pan lined with parchment. Season with 1/8 teaspoon salt. Place in oven and roast until tender, about 15-20 minutes. Check for doneness at 15 minutes. Cooking times may vary depending on oven and size of Brussels sprouts. Remove from oven and set aside.
- While Brussels sprouts are roasting, heat 1 teaspoon oil in a small skillet. Add shallots and cook, stirring occasionally, until softened and browned, about 4-5 minutes. Set aside.
- Melt butter and remaining 2 teaspoons oil in a large saucepan or skillet over medium heat. Add mushrooms and cook, stirring occasionally, until tender and most of the liquid evaporates, about 5 minutes.
- Season mushrooms with remaining 1/2 teaspoon salt and add the wine. Cook until the wine reduces by half.
- Add the cashew cream and shallots. Stir in pepper and continue to cook, stirring gently until the cream thickens and coats the mushrooms, about 1-2 minutes. Stir in remaining 1/4 cup water if you desire a thinner sauce. Add Brussels sprouts and heat through.
Chef Joel’s Tip:
Soaking cashews has 2 purposes. The first is to soften them, which makes them easier to process. Second, have you ever eaten a handful of nuts and wondered why your stomach was upset? That’s because nuts that have not been soaked contain enzyme inhibitors that can cause uncomfortable digestion. We use raw nuts versus roasted. Roasted nuts contain fewer antioxidants and vitamins due to the roasting process. Some of their healthy fats may also become damaged with roasting.