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Roasted Brussels Sprouts with (optional) Chanterelle and Bacon Sauce

Posted by Peggy on November 4, 2010

Roasted Brussels Sprouts with Chanterelles
Recipe: Roasted Brussels Sprouts with Chanterelles

Ingredients

  • Bacon-Sherry-Cream Sauce (optional recipe follows)
  • 1 pound medium to large-sized Brussels sprouts, cut in half lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1 pound fresh chanterelle mushrooms*
  • 1/2 cup grated Parmigianno Reggiano (if not using cream sauce)
  • 1 tablespoon lemon juice (if not using cream sauce)

Instructions

  1. Preheat oven to 425 degrees. Make Bacon-Sherry-Cream Sauce, if using, and reserve. (Recipe follows)
  2. Trim stem ends of Brussels sprouts, pulling off any yellowed leaves and wash well.
  3. Toss the Brussels sprouts with 2 tablespoons olive oil. Place spouts, in one layer, on a large, foil-lined baking sheet, reserving part of baking sheet for chanterelles.
  4. With a damp towel, wipe chanterelles clean. Cut in half, lengthwise. Gently toss in remaining olive oil.
  5. Place chanterelles next to sprouts on baking sheet. Lightly season sprouts and chanterelles with kosher salt and freshly ground pepper.
  6. Roast on middle rack of oven 10 minutes. Remove from oven. Turn Brussels sprouts over and remove mushrooms from baking sheet.
  7. Return Brussels sprouts to oven. Continue roasting 5 minutes, or until cooked to desired tenderness.
  8. If omitting Bacon-Sherry-Cream Sauce, toss Brussels sprouts and chanterelles with lemon juice and Parmesan and serve. If using sauce, omit the lemon juice and Parmesan, and toss with warm sauce.

* You may substitute 1 ounce of dried chanterelles, rehydrated according to package instructions; add to sauce in the last three minutes of cooking time with a tablespoon of the soaking liquid.

Combined preparation time: 40 minutes

Number of servings (yield): 6

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Bacon-Sherry-Cream Sauce

Ingredients

  • 2 strips of bacon, cut into slivers
  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons finely chopped shallots
  • 3 teaspoons fresh chopped thyme or 1/2 teaspoon dry
  • 1/8 cup sherry
  • 1/2 cup heavy cream

Instructions

  1. Cook bacon over low heat until just crispy, 6 to 8 minutes; remove and reserve, leaving bacon fat in pan.
  2. Add 1 tablespoon butter to pan and melt; add shallots and thyme and sauté over low heat until just transparent. Add sherry, raise heat slightly and reduce 1 to 2 minutes until slightly thickened.
  3. Whisk in remaining tablespoon of butter; when melted, whisk in cream. Gently cook, whisking, until sauce is emulsified, 1 to 2 minutes. Season to taste with kosher salt and freshly ground pepper. (Sauce may be made and refrigerated up to 48 hours in advance.)

Combined preparation time: 40 minutes

Number of servings (yield): 6

Copyright © Peggy Lampman's dinnerFeed.