Brussels Sprouts Casserole

5 from 15 votes

Brussels sprouts are a great, bite-sized substitute for green beans in this paleo, vegan, keto and Whole30 casserole. And two kinds of mushrooms means the creamy gravy is packed with savory, umami flavor.

Prep Time30

Cook Time35

Total Time1 5

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 409kcal

Author: Don Baiocchi

Ingredients

1 oz. dried mushrooms of your choice
1¼-1½ pounds (20-24 oz.) Brussels sprouts
1 tablespoon + 1¼ teaspoons fine sea salt, divided, plus more as necessary
2 large shallots, divided
2 garlic cloves
1½ tablespoons avocado oil
8 oz. sliced mushrooms, like baby bellas
2 cups low-sodium vegetable broth
1 tablespoon arrowroot starch/powder/flour
1.5 teaspoons apple cider vinegar
¾ teaspoon dried sage
¾ teaspoon dried thyme
½ teaspoon ground black pepper
½ cup cooking fat such as palm shortening or avocado oil

Instructions

In a small/medium bowl, cover the dried mushrooms with very hot water and let soak for 30 minutes, stirring occasionally. Lift them out of the water (if you drain them, the sediment in the bottom of the bowl will just get poured over the mushrooms). Wrap them up in a large piece of cheesecloth, flour sack towel or paper towels, and squeeze to remove as much water as possible. Chop them and set aside.
Heat the oven to 350°.
Meanwhile, bring a medium saucepan 2/3 full of water to a boil over high heat. Add 1 tablespoon salt and stir to dissolve.
While the water is heating up, trim the root ends off the sprouts, leaving the leaves intact (save any that fall off if they're clean). Halve them through the root. Quarter the large ones and leave the tiny ones whole.
Add the sprouts (and any separate leaves if they're clean) to the water and cook (don't wait for the water to come to a boil again) for 4 minutes if you'd like them al dente, 5 minutes if you'd like them a bit softer.
Drain thoroughly, tossing the sprouts around in the colander to remove as much water as possible.
To make the gravy, heat the avocado oil in a 10" nonstick skillet over medium heat. Peel and dice one shallot. Peel and mince the garlic. Add them to the hot oil with 1/2 tsp. salt and saute, stirring occasionally, until softened and just starting to turn golden, about 5 minutes.
Add the sliced mushrooms and another 1/2 teaspoon of salt. Saute until deep brown on both sides, stirring occasionally. The skillet might not seem big enough but the mushrooms will shrink. Just make sure the mushrooms make contact with the skillet and most of the moisture has evaporated, about 8-10 minutes.
Add the mushroom and shallot mixture to a blender. Add the chopped dried mushrooms, broth, arrowroot, vinegar, thyme, sage and pepper. Blend until smooth. Taste and add more salt or seasonings if necessary. (If it seems a bit too salty, that's okay. The flavor will dilute a bit as it bakes.)
Add the sprouts to an 8x8" baking dish. Pour the mushroom gravy all over them. Toss the sprouts around a bit to make sure the gravy gets to the bottom. Bake for 20 minutes.
While the sprouts are baking, heat the palm shortening or avocado oil in a small saucepan over medium-high heat. Peel the second shallot and slice into thin rings. Cook the rings in the fat until golden brown, about 3-5 minutes (keep an eye on them, they go from brown to black very fast). Remove with tongs or a slotted spoon to a plate lined with paper towels to drain. You may need to cook them in batches.
Distribute the shallots over the top of the casserole and serve immediately.

Notes

The mushroom gravy can be made up to 3 days in advance. Blend or whisk in a little more water or broth if it's too thick. The gravy can also be frozen for up to 3 months. Thaw overnight in the fridge.

The cooked casserole (without the shallot topping) can be refrigerated for up to 3 days. Toss everything again if necessary (the gravy might get watery but it'll blend again) and bake at 350 degrees for 30-40 minutes to reheat. Cook and add the shallot topping.

You can double the recipe, using a 9x13" baking dish, and bake for 30-35 minutes. However, triple the shallot topping (doubling won't be enough).

Nutrition