Ingredients
Scale
- For the Brussels Sprouts & Bacon:
- 1.5 lbs (approx. 680g) fresh Brussels sprouts, trimmed and halved (or quartered if large)
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1 tablespoon olive oil (if bacon doesn’t render enough fat)
- For the Wild Mushrooms & Aromatics:
- 8–10 oz (approx. 225-280g) mixed wild mushrooms (such as cremini, shiitake, oyster, chanterelle, or morel), cleaned and roughly chopped or sliced
- 1 large shallot, finely minced (or 1/2 small yellow onion)
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- For the Creamy Sauce:
- 1 cup heavy cream
- 1/4 cup chicken or vegetable broth (low sodium preferred)
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon freshly grated nutmeg (optional, but recommended)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional Garnish:
- Fresh parsley, chopped
- A drizzle of truffle oil (use sparingly)
Instructions
- Prepare the Brussels Sprouts:
- Wash the Brussels sprouts thoroughly. Trim off the tough stem ends and remove any loose or discolored outer leaves.
- Cut the sprouts in half lengthwise. If some are particularly large (over 1.5 inches in diameter), quarter them so all pieces are roughly uniform in size for even cooking.
- Set aside.
- Cook the Bacon:
- In a large, heavy-bottomed skillet or Dutch oven (cast iron works wonderfully), cook the chopped bacon over medium heat until crispy. This usually takes about 7-10 minutes.
- Once crispy, use a slotted spoon to remove the bacon bits from the skillet and transfer them to a paper towel-lined plate. Set aside, leaving the rendered bacon fat in the skillet. If there isn’t at least 1-2 tablespoons of fat, add the olive oil.
- Sauté the Brussels Sprouts:
- Add the prepared Brussels sprouts to the hot bacon fat in the skillet. Arrange them in a single layer, cut-side down, as much as possible. This helps achieve a nice caramelization. You may need to do this in two batches if your skillet isn’t large enough to avoid overcrowding.
- Cook over medium-high heat without stirring for 4-5 minutes, or until the cut sides are nicely browned and caramelized.
- Stir the sprouts and continue to cook for another 3-5 minutes, until they are tender-crisp and slightly browned all over. They should still have a bit of a bite.
- Remove the Brussels sprouts from the skillet and set them aside with the bacon.
- Sauté the Mushrooms and Aromatics:
- To the same skillet, add the tablespoon of butter. If the skillet seems dry, you can add another drizzle of olive oil.
- Once the butter is melted, add the chopped wild mushrooms. Cook over medium-high heat, stirring occasionally, until they release their liquid and begin to brown and become tender. This can take 5-8 minutes. Don’t salt them until they start browning, as salt can draw out moisture too early and prevent proper searing.
- Add the minced shallots (or onion) to the skillet with the mushrooms. Sauté for 2-3 minutes until the shallots are softened and translucent.
- Stir in the minced garlic and fresh thyme leaves. Cook for another minute until fragrant. Be careful not to burn the garlic.
- Create the Creamy Sauce:
- Pour the chicken or vegetable broth into the skillet. Scrape up any browned bits (fond) from the bottom of the pan with a wooden spoon – this is packed with flavor! Let the broth simmer and reduce slightly for about 1-2 minutes.
- Reduce the heat to medium-low. Stir in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Do not let it come to a rolling boil.
- Gradually stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and slightly thickened.
- Stir in the grated nutmeg, if using. Taste the sauce and season with salt and freshly ground black pepper as needed. Remember that the bacon and Parmesan are already salty, so adjust accordingly.
- Combine and Finish:
- Return the cooked Brussels sprouts and most of the crispy bacon bits (reserving some for garnish) to the skillet with the creamy mushroom sauce.
- Stir gently to coat everything evenly. Allow the mixture to simmer for 2-3 minutes, just enough for the sprouts to heat through and the flavors to meld.
- If the sauce seems too thick, you can add a splash more broth or cream to reach your desired consistency.
- Serve:
- Transfer the Creamy Brussels Sprouts with Wild Mushrooms to a serving dish.
- Garnish with the reserved crispy bacon bits, a sprinkle of extra Parmesan cheese, and fresh chopped parsley, if desired. A tiny drizzle of truffle oil can add an extra layer of luxury for special occasions.
- Serve immediately while warm.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-380