Ingredients for Brussels Sprouts with Shallots and Wild Mushrooms

• 1.4kg Brussels sprouts, trimmed and halved lengthwise

• 60ml olivolja

• 1/2 tablespoons minced garlic

• 1 tesked salt

• 240ml vegetable oil

• 230g large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (575g )

• 3/4 stick (6 tablespoons ) unsalted butter

• 575g mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large

• 60ml dry white wine

• 1 matsked hackad färsk timjan

• 1/2 teskedar salt

• 1/4 teaspoons black pepper

• 120ml vatten

• a deep-fat thermometer

Put oven rack in upper third of oven and preheat oven to 232°C.

Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.

Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 121°C , then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).

Heat 80ml butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.

Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (120ml ) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.

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