Mushroom and Brussels Sprouts Tarte Tatin

Serves 4-6

2 tbsp extra virgin olive oil (more if needed)

1/2 lb mushrooms, sliced (I used Shiitake mushroom, but you can use your favorite)

1 lb brussels sprouts, halved lengthwise

1/2 cup white wine

1 shallot peeled and minced

2 tbsp rice wine vinegar

2 tbsp honey

1 tbsp sesame oil

1 tbsp sliced chives

1 tbsp chopped parsley (I use Italian flat leaf)

salt and pepper to taste

1 (9-inch) frozen of fresh pie dough, thawed

Preheat the oven to 400 F.

Heat a 12 inch sauté pan over medium heat and add 1 tbsp of the olive oil. Next, add the brussels sprouts, cut side down, and cook until lightly caramelized around 7 mins. You want to get some nice color on them. Transfer the brussels sprouts to a side dish. Next, in the same pan add the shallot and cook for 1 minute in the remaining olive oil adding more if needed. Add, the mushrooms and cook for 3-5 minutes until they release their liquid. Add the white wine, vinegar, honey, and brussels sprouts to the mushrooms and cook until the liquid is reduced and the brussels sprouts are tender. Now take off the heat.

Next, in a clean sauté pan or the same one wiped out.. add olive oil to the pan and transfer the brussels sprouts evenly, cut side down.

Next, add the mushrooms around evenly on top of the brussels sprouts and the drizzle the sauce around.

Finally drape the pie dough over sprouts, tucking the edges into the sides of the brussels sprouts. Prick the top of the dough with a fork all over and season with a few grains of salt.

Bake at 400F until the crust is golden brown about 25 min. Transfer to a cooling rack and cool for 5 minutes. Carefully invert onto a serving plate.

Top with the sliced herbs and any remaining cooking juices. You could even grate some cheese on top. Let me know how it goes!