Bacon Brussels Sprouts With Chanterelle Mushrooms
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




12 ounces brussel sprouts, wedged
1/4 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

Preparation

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.