Cooking From Memory ~ A Recipe Journal


Bacon and Rosemary Sautéed Brussels Sprouts & Baby Bella Mushrooms

Posted in Vegetables by Paul Gauche on September 1, 2010

I have a colleague who seems to enjoy cooking nearly as much as I do. And I’ve noticed that most, if not all of the recipes that she’s raved about include bacon. I call her on this and she readily confesses: everything’s better with bacon.

No kidding!

I’m going to find a way to help you like Brussels sprouts. And if putting a little bacon in with them does the trick, then so be it.  But just when you think this is about the tastiest thing you had in a long time (say, since the Chopped Salad with Wildfire Citrus Lime Vinaigrette!) along comes half a pound of baby Bella mushrooms! Whoa! You’re going to just love this.  2 ounces isn’t a lot of bacon. Cook it low and slow and get it nicely browned. You’ll be just amazed when you finish this off with the juice of a quarter of a lemon. 

Ingredients ~

  • 1 pound Brussels sprouts
  • 8 ounces cremini (baby Bella) mushrooms, wiped clean
  • ¼ cup extra virgin olive oil
  • 2 ounces bacon, (preferred: thick cut, peppered)
  • 2 sprigs fresh rosemary
  • 1 teaspoon kosher salt
  • 2 Tablespoons unsalted butter, cut into pieces
  • ¼ lemon

Method ~

Trim the stem ends of the Brussels sprouts. Cut the smaller sprouts into halves and cut the larger sprouts in quarters, then cut each half in half again. In both cases, cut lengthwise through the stem so that a piece of the core holds the leaves together. Cut the mushrooms in a similar manner: halve the larger mushrooms, then cut into thirds lengthwise and the smaller mushrooms in half, lengthwise.

In a 10-inch straight-sided sauté pan, heat the olive oil over medium heat. Add the Brussels sprouts, mushrooms, bacon and rosemary. Season with the salt and then stir well to combine all of the ingredients. The pan will be very crowded.

Turn the heat down to medium low and cook, stirring occasionally at first and more frequently when the vegetables begin to brown, until the vegetables are well browned and the Brussels sprouts are tender (the stems may still be a bit firm), 28-30 minutes. Remove the pan from the heat, remove the rosemary stems, and add the butter pieces. Stir gently until all of the butter has melted. Give a generous squeeze of lemon over all and stir again. Taste, and if needed, season with more lemon. Serve warm.