Sauteed Brussels Sprouts

[Colin Keizer]

A friend just sent me this one, so I have not tried it yet -- I will update this discussion after the taste test.  We will probably use salted butter rather than unsalted.

First cut the ends off about 3/4 of a pound of Brussels sprouts and slice them in half then

Plop them in a nice sizzling pan with 2 tablespoons of unsalted butter.

Let them sizzle over medium/high heat for 4-5 minutes.

While they are caramelizing open and rinse a can of mushrooms.

Add the can of mushrooms plus a very generous heap of minced garlic and some fresh ground pepper, some salt and another 2 tablespoons of unsalted butter.

Stir and let that sizzle for a minute or two and then add 3/4 cup crumbled bacon.

Let that cook for another 5 minutes or so, so you can render out some of the tasty bacon flavor then add 1 cup of vegetable stock and a sprig of fresh rosemary.

Bump up the heat a touch while stirring fairly frequently to reduce and concentrate the flavors. Let the volume of liquid reduce by half and then serve. 

There should be two bowl fulls of concentrated buttery bacony brusselsy goodness.

[Hannah]

Sounds good!, I will have to try that. Though, I am a no mushrooms kind of gal, so I think I will have to leave the fungus out.  Thanks for the recipe!