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Creamy Brussels Sprouts, Potatoes, and Mushrooms

Created by Kchurchill5 on June 12, 2013

24 Brussels sprouts (outer leaves cleaned and trimmed. and cut in half (you can add more or less depending on the size)
10 potatoes, cut in quarters (red potatoes)
10 mushrooms (cremini mushrooms, trimmed and cut in half or quarters (depending on the size)
3 scallions, diced (white and green parts)
2 teaspoons minced garlic
1/2 cup heavy cream
1 (15 ounce) can chicken broth
2 sprigs fresh thyme

Step 1: Vegetables ... Prepare the brussels sprouts, by peeling the outer leaves, trimming the end of the stem, and cutting in half; leaving the the stem in tact, so they do not fall apart. Also prepare the potatoes, mushrooms, and scallions.
Step 2: Saute ... Melt the butter in a large saute pan on medium heat; add the potatoes and brussels sprouts, and saute for just a minute to coat with the butter.
Step 3: Add the garlic, and stir another minute to combine with the potatoes and brussels sprouts. Then, the broth and thyme sprigs, and simmer on medium low heat for 4-5 minutes. Add the mushrooms, and cook another 4-5 minutes, until the vegetables are almost tender. They will continue to cook another 3-4 minutes with the heavy cream, so you want them almost done. This can vary depending on the size of your vegetables. This is an average cooking time.
Step 4: At this point, most of the broth should be reduced, which is what you want. Turn up the heat between medium low and medium (you don't want it to boil); add the cream, nutmeg, and season generously with salt and pepper. The cream will naturally thicken as it simmers, approximately 3-4 minutes. Add the scallions, and toss to combine.
Step 5: Garnish and Serve ... Transfer to a serving bowl with any remaining sauce, and garnish with parmesan cheese, fresh thyme, and parsley. It is absolutely delicious; and, full of flavor. Give it one last toss, before taking to your dinner table. ENJOY!