Modes

Ingredients

• 2 Tablespoons olive oil

• 1 Tablespoon unsalted butter

• 1 pound brussels sprouts, trimmed and shredded

• 8 ounces baby bella mushrooms, thinly sliced

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 teaspoon fresh thyme (or ½ teaspoon dried)

• 1 teaspoon Dijon mustard

• 1 Tablespoon all-purpose flour

• 1 ½ cups heavy cream

• 1 cup shredded Swiss cheese (plus ¼ cup more for topping)

• salt and black pepper, to taste

• 1 cup crispy onion

• 1 cup Panko breadcrumbs

Instructions

Sauté the vegetables

Heat the olive oil and butter in a large oven-safe skillet or cast-iron pan over medium heat. Add the mushrooms and onions and cook until lightly browned, about 5–6 minutes. Add the garlic, thyme, and shredded Brussels sprouts and sauté for another 3–4 minutes until slightly softened.

Build the cream sauce

Sprinkle in the flour and stir well to coat the vegetables. Reduce the heat to medium, then slowly pour in the heavy cream while stirring constantly. Add the Dijon mustard, salt, and pepper and simmer for 3–4 minutes until the sauce has thickened.

Add the cheese

Stir in 1 cup of Swiss cheese until melted and smooth. Taste and adjust the seasoning as needed.

Top and bake

In a small bowl, mix the crispy onions, panko, melted butter, and remaining ¼ cup of Swiss cheese. Sprinkle evenly over the skillet. Bake on convection at 400°F for 10–12 minutes until bubbly and golden brown.