I truly am a sucker for Brussels sprouts. And chanterelle mushrooms are about the best things since sliced bread, and mushrooms generally are not on my list of top-loved foods. Then, there's bacon. Ahhh, bacon. I may possibly name my first born Bacon, I love it so much. The smell of it cooking is about the only thing that can rouse me out of a deep morning sleep.
When these three lovelies combine the angels sing. Not only because the result is so good, but because it's so darn easy. With all the other dishes being prepared, and everyone jostling for cooking space in the kitchen on Thanksgiving day, this can be whipped up lickity split
Bacon Brussels Sprouts With Chanterelle Mushrooms
8-12 oz brussel sprouts, wedged
1/4 lb bacon, julienned
2 oz onion, white, small dice
1 oz carrot, small dice
1 oz celery, small dice
4-8 oz chanterelle mushrooms, quartered
1 oz beef or chicken stock
salt to taste
In medium to large pan, on med-high heat, cook bacon stirring nearly constantly until mostly crispy. Add mirepoix (onion, carrot, celery) and cook until almost brown on edges. Add sprouts and about 1 teaspoon salt, and cook until nearly soft--if they aren't juicy and just want to sear, add 1 oz of stock. Add chanterelles and cook until juices evaporate. Season with salt to taste. Also delicious with 1 teaspoon of lemon juice and 1 teaspoon of thyme leaves.
Serves about 4
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