Since I love-love-love Brussels sprouts, I'm always looking for a new way to cook them up and convert others to join the Brussels Sprouts Fan Club. I've noticed that using bacon always helps, as most people would even eat cardboard as long as it was smeared with bacon grease. But another personal favorite, mushrooms, also joins the party here, so I personally think this is pretty much the pinnacle of veggie side dishes. Wait, what am I saying? Side dish? I ate this bad boy as my main dish, and it was delicious.
Note: I used cremini, oyster, and brown clamshell mushrooms, but go for anything that looks good at your store. You can even use plain 'ol white mushrooms if you don't want to drop the extra cash for wild. I used a 10 year old balsamic vinegar. Try to use something halfway decent since you're pouring it all over your veggie.
Shredded Brussels Sprouts with Bacon and Wild Mushrooms
Adapted from Twisted Noodle blog
¼ pound applewood smoked bacon, cut into batons
1 large shallot, minced
2 cloves garlic, minced
½ pound mixed wild mushrooms, sliced or separated
2 to 4 tablespoons unsalted butter
1 pound Brussels sprouts, thinly sliced
½ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
2 tablespoons balsamic vinegar
Brown bacon in a large skillet over medium heat. Add the shallot and let cook for about 60 seconds. Add the garlic and cook just until fragrant, about 30 seconds. Add 2 tablespoons of butter to the skillet, and when melted, add the mushrooms. Increase heat to medium high. Sprinkle with salt and pepper and cook, stirring occasionally, until mushrooms are golden and cooked through, 5 to 7 minutes.
Reduce heat to medium and add Brussels sprouts. Cook, stirring occasionally, until Brussels sprouts are tender, 8 to 10 minutes. Add remaining butter with the Brussels sprouts if the pan is too dry.
Stir in balsamic vinegar and cook another 2 to 4 minutes. Taste and adjust seasoning if necessary. Remove from heat, and serve.
Makes 4 servings
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