INGREDIENTS
1 1/4 lb
Mushrooms such as chanterelle and oyster, mixed fresh wild
1
large shallots (about 6), large
3 lb
Brussels sprouts
1/2 tbsp
Garlic
1 tbsp
Thyme, fresh
1/4 tsp
Black pepper
1
Deep-fat thermometer
1 1/2 tsp
Salt
1/4 cup
Olive oil
1 cup
Vegetable oil
3/4 stick
Butter, unsalted
1/4 cup
White wine, dry
1/2 cup
Water