- Kitchen Knife Set: Essential knives including a chef's knife and paring knife, perfect for chopping Brussels sprouts and shallots.
- Mandoline Slicer: Great for thinly slicing vegetables like Brussels sprouts or shallots to ensure even cooking.
- Wooden Spoon Set: A set of wooden spoons for stirring mushrooms and other ingredients without scratching pots.
- Nonstick Saucepan: Ideal for sautéing mushrooms and shallots, as it requires less oil and is easy to clean.
- Heavy Duty Aluminum Foil: Useful for roasting Brussels sprouts in the oven or wrapping ingredients during cooking.
- Microplane Grater: For grating shallots or garlic, if needed in the recipe.
- Stainless Steel Cooking Pot: Suitable for boiling water or cooking Brussels sprouts until tender.
- Digital Kitchen Scale: Ensures precise measurement of ingredients for accurate results.
- Collapsible Silicone Spatula: A flexible spatula perfect for stirring and flipping mushrooms or Brussels sprouts in the pan.
- Stainless Steel Mixing Bowls: Useful for mixing ingredients such as a sauce or marinade.
- Stainless Steel Measuring Cup: For precise liquid ingredient measurements, like stocks or sauces.
3 lb Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 tablespoon minced garlic
1 teaspoon salt
1 cup vegetable oil
1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter
1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large
1/4 cup dry white wine
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water
a deep-fat thermometer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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