Description
A decadent holiday side with brussels sprouts, dijon cream sauce and bacon.
Ingredients
Scale
- 16 oz fresh Brussels
- 1 oz dried oyster mushrooms
- 1 1/2 cups heavy whipping cream
- 4 oz bacon
- 1 shallot
- Dash nutmeg
- 1/2 tsp salt
- 1 Tbs Dijon
Instructions
- Place cream and mushrooms in a saucepan and simmer over medium heat for 10 minutes or until the cream has reduced by 1/4.
- Cook the bacon in a heavy bottomed pot until crisped then transfer to a paper towel to absorb excess grease, crumbling to make bacon bits.
- Remove most of the grease from the pot, leaving some and sauté shallot and brussels sprouts 5 minutes until slightly softened then add the cream, but pour through a strainer so as to remove the mushrooms.
- Chop mushrooms and add to sprouts, stirring to incorporate.
- Pour all of the mix to a casserole dish.
- Bake at 350F for 15 mins
- Scatter bacon over the sprouts and bake another 10 mins
- Serve
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side
- Cuisine: American