Lynne Guinne
Veteran
Love 'em or hate 'em, Brussels sprouts are nutritious and good for you. Unless you are on blood-thinning medication, it appears. It took me a while to learn to love them plain; meanwhile, this recipe can win over all but the most ardent sprouts hater.
1 pound (400 grams) fresh Brussels sprouts, preferably small
1/4 pound (100 grams) bacon strips or rashers
1 pound (400 grams) fresh mushrooms, preferably white button or cremini mushrooms
dried tarragon, to taste* (start with between 1/2 tsp and 1 tsp)
garlic powder, to taste (start with 1/2 tsp) (if you like food really salty, you can use garlic salt, but it's not advised)
lemon juice, if desired
Trim sprouts, cut large ones in half or quarters depending on size. Steam or boil until they are barely tender. You will finish them off in a fry pan.
Clean and slice mushrooms, set aside.
While sprouts are par-cooking, cut bacon into 1 inch (2 1/2 cm) pieces and fry until the fat is rendered from the meat. Remove bacon bits and set aside. If there is a lot of bacon grease, put some aside for later or to use if the pan gets too dry for the mushrooms. Add mushrooms to the bacon grease and saute until they get golden brown. By this time the sprouts will have been cooked sufficiently and drained. Carefully add sprouts to pan, add back the cooked bacon, and stir to blend. Add in your garlic powder and tarragon to taste. Stir, allow flavors to blend, and serve.
If I have fresh lemons on hand, I'll occasionally add a small squirt of lemon juice before I serve this.
* If you dislike tarragon, try whatever herb you prefer until you get a flavor you like.
1 pound (400 grams) fresh Brussels sprouts, preferably small
1/4 pound (100 grams) bacon strips or rashers
1 pound (400 grams) fresh mushrooms, preferably white button or cremini mushrooms
dried tarragon, to taste* (start with between 1/2 tsp and 1 tsp)
garlic powder, to taste (start with 1/2 tsp) (if you like food really salty, you can use garlic salt, but it's not advised)
lemon juice, if desired
Trim sprouts, cut large ones in half or quarters depending on size. Steam or boil until they are barely tender. You will finish them off in a fry pan.
Clean and slice mushrooms, set aside.
While sprouts are par-cooking, cut bacon into 1 inch (2 1/2 cm) pieces and fry until the fat is rendered from the meat. Remove bacon bits and set aside. If there is a lot of bacon grease, put some aside for later or to use if the pan gets too dry for the mushrooms. Add mushrooms to the bacon grease and saute until they get golden brown. By this time the sprouts will have been cooked sufficiently and drained. Carefully add sprouts to pan, add back the cooked bacon, and stir to blend. Add in your garlic powder and tarragon to taste. Stir, allow flavors to blend, and serve.
If I have fresh lemons on hand, I'll occasionally add a small squirt of lemon juice before I serve this.
* If you dislike tarragon, try whatever herb you prefer until you get a flavor you like.
