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RECIPE
Brussels Sprouts with Chanterelle Mushrooms
Saucier Pan
Vegetables
Under 30 minutes
6-8
RECIPE NOTES
Brussel sprouts can often get a bad rap for being bland and boring. That being said, our Brussel Sprouts with Chanterelle Mushrooms will convince anyone that Brussel sprouts have their place at the dinner table. The secret ingredient? Crispy strips of thick-cut bacon.
The Saucier Pan is the ideal piece of cookware for this recipe, sautéing the mushrooms and Brussel sprouts in the bacon fat to perfection. This imparts exceptional flavour to the vegetables, ensuring they become a favourite. The Saucier Pan can boil to a simmer with ease, simplifying the cooking process of this delicious side dish.
Our Brussel Sprouts with Chanterelle Mushrooms are especially convenient to make when you are pressed for time and can be entirely cooked in our Saucier Pan in less than 30 minutes. You’ve been warmed, this might be the only way you make Brussel sprouts from here on out!
INSTRUCTIONS
In a Saucier Pan on medium heat, add olive oil and bacon. Cook until crispy, about 5 minutes. Add shallots and mushrooms, cook for another 5 minutes.
Add Brussel sprouts, cook for 5 minutes, add stock, bring to a boil. Turn heat to down to a simmer and cook with the lid on for an additional 10- 12 minutes. Season with salt and pepper.
