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[edit] Ingredients
12 |
ounces brussel sprouts, wedged |
¼ |
pound bacon, julienned |
2 |
ounces small onion, white, dice |
1 |
ounce small carrot, dice |
1 |
ounce celery, dice |
8 |
ounces chanterelle mushrooms, quartered |
1 |
ounce beef or chicken stock |
Salt to taste |
[edit] Preparation
Step 1 |
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. |
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