Roasted Brussels Sprouts with Wild Mushrooms

I found this recipe in the newspaper and have now made it several times.  If you are ambivalent about Brussels sprouts, this might change your mind. Roasting them at a high temperature breaks down the bitter compounds and brings out the sprouts' mellower side.

Roasted Brussels Sprouts with Wild Mushrooms
Adapted from "Fine Cooking" by the Pittsburgh Post-Gazette
Serves 6

1 1/2 lbs Brussels sprouts, washed and halved lengthwise (about 5 cups)
5 Tblsp olive oil, divided
3 Tblsp unsalted butter, divided
8 oz sliced crimini mushrooms
5 oz sliced shitake mushrooms
3 shallots, thinly sliced (about 1/2 cup)
1/4 cup dry white wine
1 cup heavy cream
ground black pepper

Preheat oven to 450 with rack in the center position.

Line a rimmed pan with parchment paper and spread the Brussels sprouts in a single layer.  Drizzle with 3 tablespoons olive oil, season generously with salt, and toss to coat.  Roast until tender and browned, but not quite done about 20 minutes.  Remove from oven and set aside.

Heat a 12" skillet over high heat.  Add 1 tablespoon olive oil and 2 tablespoons butter, add both kinds of mushrooms and cook until they are tender and the mushroom liquid has evaporated, 5 to 8 minutes. Add the shallots and the wine.  Cook until the wine is reduced by half, about 1 minute.

Add Brussels sprouts and cream to the pan, season with pepper and cook, stirring, until the cream thickens and coats the vegetables.  Adjust seasonings and serve immediately or keep in a 200 degree oven for up to 30 minutes.