Brussels Sprouts with Shallots and Wild Mushrooms
['3 lb Brussels sprouts, trimmed and halved lengthwise', '1/4 cup olive oil', '1/2 tablespoon minced garlic', '1 teaspoon salt', '1 cup vegetable oil', '1/2 lb large shallots (about 6), cut crosswise into 1/8-inch-thick slices and separated into rings (2 1/2 cups)', '3/4 stick (6 tablespoons) unsalted butter', '1 1/4 lb mixed fresh wild mushrooms such as chanterelle and oyster, trimmed, quartered if large', '1/4 cup dry white wine', '1 tablespoon chopped fresh thyme', '1/2 teaspoon salt', '1/4 teaspoon black pepper', '1/2 cup water', 'a deep-fat thermometer']
Put oven rack in upper third of oven and preheat oven to 450°F.
Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (17 by 12 inches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.
Heat oil in a 10-inch heavy skillet over moderate heat until temperature measures 250°F (see cooks' note, below), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily). Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes. Add water (1/2 cup) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.
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