Bacon Brussels Sprouts With Chanterelle Mushrooms
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.
.
Yield:
1.0 servings
Added:
Friday, December 10, 2010 - 1:02am
