Brussels Sprouts Test


One of my contributions to Thanksgiving dinner is a brussels sprouts dish. So when I was attending a party last night, I took that as a test-run for a recipe I’d been eyeing.  I was from a recent issue of Bon Appetit — Grilled Brussels Sprouts with Chanterelles.  It looked simple yet complex so it had to be made!

Ingredients are pretty basic (and I of course made some substitutions):

1½ pounds brussels sprouts, trimmed, halved — they didn’t have any (whole ones) at the store so I grabbed the shaved ones at Trader Joe’s
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 ounces thick-cut bacon, sliced crosswise ¼” thick — went with prosciutto
12 ounces chanterelles or crimini (baby bella) mushrooms, halved or quartered if large — baby bellas at TJ’s, oh yeah
1 large shallot, chopped
4 cloves garlic thinly sliced
2 tablespoons dry Sherry — white wine because I had it
1 teaspoon crushed red pepper flakes
2 tablespoons fresh lemon juice

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The recipe, as named, aims to have the brussels sprouts grilled but I didn’t have the option.  So went with the alternative…5-8 minutes in a skillet over medium high heat.  You take them out when done then cook the bacon (or prosciutto here) until crisp, then remove.

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Throw the mushrooms in there, cook for a few minutes, the get the shallot and garlic going, t00.IMG_2260

Throw everything else in there, stir, salivate, taste, stir, taste some more to be sure everybody will be just as happy as you.  Oh, then I guess share/serve.  Great option for Turkey Day!

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