Balsamic Wild Mushrooms and Brussels Sprouts

by Cara Gambini
Balsamic Wild Mushrooms and Brussels Sprouts - Texas Hill Country Olive Co.

Our Spaniard Extra Virgin Olive Oil or Ascolano Extra Virgin Olive Oil combined with our Traditional Balsamic balance these fall flavors for a multifaceted side dish worthy of the holiday table.


  • 1 lb wild mushrooms, cut into large bite-size pieces
  • 1 lb brussels sprouts, trimmed and halved
  • 1/4 cup Spaniard Extra Virgin Olive Oil or Ascolano Extra Virgin Olive Oil
  • kosher salt
  • freshly ground black pepper
  • 3 large shallots, peeled and thinly sliced
  • 1 2" piece cinnamon stick
  • 1 ½ T Traditional Balsamic
  • ¼ c chopped Italian parsley


  1. Heat oven to 425 degrees.
  2. Spread mushrooms on one rimmed baking sheet; coat with approximately 1/4 c olive oil, 1/2 t salt, and 1/4 t pepper.
  3. On a separate rimmed baking sheet, toss brussel sprouts with 2 T oil, 1/2 t, and 1/4 t pepper.
  4. Roast both pans of vegetables, occasionally tossing for 20 to 25 minutes until the vegetables are brown and tender. Pro tip: The mushrooms may be done first, so keep an eye on them.
  5. While the vegetables cook, heat 2 Tbsp oil in a medium skillet over medium-high heat.
  6. Add shallots, cinnamon stick, and a pinch of salt; cook, occasionally tossing, until shallots are caramelized and tender, 5 to 10 minutes. Discard cinnamon stick.
  7. In a large bowl, toss together vegetables, shallots, and vinegar. Taste and adjust seasonings if necessary. Toss in parsley and serve at once.

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