Wild Mushrooms and Brussels Sprouts

Wild Mushrooms And Brussels Sprouts

1 pound of mushrooms, mixture chanterelles, 
  oyster, maitake, cut into large bite size 
  pieces.

1/2 cup extra virgin olive oil

1 teaspoon kosher salt and more if needed

1/2 teaspoon black pepper

1 pound brussels sprouts, trimmed and cut in halves

2 shallots, peeled and thinly sliced

2 one inch pieces cinnamon stick

6 ounces roasted and peeled chestnuts, (1 cup,   jarred, vacuum packed, or freshly roasted), crumbled

1/4 cup Brandy

1 1/2 tablespoons cider vinegar, more if needed

1/4 cup soft herbs, dill, chives, tarragon and parsley

*

Directions: 

Heat oven to 425 degrees. Spread mushrooms on one rimmed baking sheet; toss with 1/4 cup oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On a separate rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. 

Roast both pans of vegetables, tossing occasionally, until vegetables are brown and tender, 20 to 25 minutes. (The mushrooms may be done first, so keep an eye on them.) 

While the vegetables cook, heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add shallots, cinnamon stick and a pinch of salt; cook, tossing occasionally, until shallots are caramelized and tender, 5 to 10 minutes. 

Toss chestnuts into pan and brown lightly, about 5 minutes. Remove pan from heat and stir in brandy. Return pan to medium-high heat and cook until liquid has evaporated. Discard cinnamon stick. 

In a large bowl, toss together vegetables, chestnut mixture and vinegar. Taste and adjust seasonings if necessary. Toss in herbs and serve at once