Creamy Brussels Sprouts With Mushrooms And Bacon Recipes

BACON-MUSHROOM BRUSSELS SPROUTS

Steps:

• Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender., Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon.

BRUSSEL SPROUTS WITH BACON AND MUSHROOMS

Steps:

• Add chopped bacon to medium skillet. Cook on medium heat until about 1/2 way done. (do not drain bacon drippings).
• Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
• Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
• Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
• Remove pan from heat, season with additional salt and pepper (if needed), then serve.

BRUSSEL SPROUTS WITH MUSHROOMS AND BACON

Steps:

• 1. In a skillet, fry up the chopped bacon until crispy and remove the bacon to a paper towel lined plate, retaining the bacon grease in the skillet. Add the onions and mushrooms to the pan and cook over med. high heat for 3-4 minutes, just enough to soften the veggies. Remove them to a plate and add the butter to the pan.
• 2. Once melted add in the sliced brussel sprouts and reduce the heat to medium. Season with the house seasoning and salt to taste. Cook them, stirring often, until they are tender and begin to brown around the edges, about 7-8 minutes. Add the bacon, onions and mushrooms back to the pan to warm through, tossing to combine, just before serving.

CREAMY BRUSSELS SPROUTS BAKE

Steps:

• In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON

Steps:

• In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
• Cook sliced mushrooms about 5 minutes. Remove from pan.
• Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
• Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
• Serve topped with parmesean cheese.
• Also great with a cut pasta.
• .

BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE

Steps:

• Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
• Preheat oven to 475 degrees F (245 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
• While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.

ROASTED BRUSSELS SPROUTS WITH WILD MUSHROOMS AND CREAM

Steps:

• Position a rack in the center of the oven and heat the oven to 450°F.
• Put the Brussels sprouts on a rimmed baking sheet, and drizzle with 3 Tbs. of the olive oil; toss to coat. Spread the Brussels sprouts in an even layer and season generously with salt. Roast until tender and browned, about 25 minutes. Remove from the oven and set aside.
• Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.
• Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.
• Make Ahead Tips: The brussels sprouts can be roasted and the mushroom seared up to 8 hours ahead. Make the sauce and finish the dish just before serving.