Brussels sprouts with caramelized onions, oven dried mushrooms and hazelnuts

Brussels sprouts with caramelized onions, oven dried mushrooms and hazelnuts:



2 pounds fresh Brussels sprouts -- blanched, quartered

2 fluid ounces olive oil -- melted

1 onion -- Julienned

3 ounces hazelnuts --

3 ounces oven dried mushrooms

2 ounces White Balsamic Vinegar

sea Salt

Fresh cracked black pepper



1 Trim stem end of Brussels sprouts. Discard wilted outside leaves. Boil in salted water until cooked thru (about 6 minutes) until just tender.



2 Shock in ice water half the cooled sprouts.



3 Tear your mix of forest mushrooms into 1" pieces; coat with olive oil and season with salt & pepper.



4 Place on sheet pan and roast in 375 degree oven until dried, browned around the edges and crispy.



5 Remove from oven and hold for service.



For service, in a large skillet over medium high heat caramelize the onion in olive oil. Remove from the pan, place in a bowl, mix with hazelnuts and oven dried mushrooms, hold warm.



In the same skillet over high heat lightly brown the Brussels sprouts, add the onion-mushroom- hazelnut mix, too.



Deglaze with white balsamic vinegar. Season with salt & pepper.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52944-brussels-sprouts-caramelized-onions-oven-dried-mushrooms-hazelnuts.html