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Brussels sprouts
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| Yield: Serves 4 INGREDIENTS | |
| 2 pounds | Brussels sprouts, trimmed and ends scored with an "X" |
| Salt | |
| freshly ground black pepper | |
| 1 tablespoon plus 1 teaspoon | extra-virgin olive oil, divided |
| ΒΌ pound | oyster mushrooms, stemmed and sliced |
| 2 tablespoons | sherry vinegar, divided |
| 2 tablespoons | unsalted butter, at room temperature |
| 2 | garlic cloves, thinly sliced |
| 1 tablespoon | red pepper flakes |
| 1 teaspoon | honey |
| 4 jarred roasted chestnuts, coarsely chopped | |
| 1 tablespoon | water |
Flaky sea salt
DIRECTIONS
1. Fill a large bowl with ice and water and set aside. Cook the Brussels sprouts in a large pot of liberally salted boiling water over high heat until the sprouts are light green, 3 to 4 minutes. Using a slotted spoon, transfer the sprouts to the ice-water bath and cool for 10 minutes. Drain and halve lengthwise.
2. In a large skillet set over high heat, heat 1 tablespoon of the olive oil until smoking, about 3 minutes. Add the mushrooms and cook, without stirring, for 1 minute, then shake the pan and continue to brown the mushrooms for 2 minutes more. Season with salt and pepper; add 1 tablespoon of the sherry vinegar and stir with a wooden spoon, scraping up the browned bits from the bottom of the pan. Remove the mushrooms from the pan and set aside to cool on a baking sheet lined with a paper towel.
3. Set the skillet back over high heat and add the remaining teaspoon of olive oil. Place the Brussels sprouts in the pan, cut side down; season with salt and pepper and cook until brown, 5 to 7 minutes. Add the butter, garlic, red pepper flakes and the reserved mushrooms and cook until the butter is browned, about 1 minute. Stir in the honey and chestnuts, season with salt and pepper add the remaining 1 tablespoon of sherry vinegar and the water and stir to combine. Transfer to a serving dish, finish with sea salt and serve hot.
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