Celiac.com 12/27/2016 - Here's a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you've got a tasty way to make Brussels sprouts disappear.
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- 10-12 medium brown mushrooms, chopped
- ¼ cup heavy cream
- ¼ cup cream sherry, or regular cooking sherry
- 2 tablespoons olive oil
- 4 slices bacon, chopped
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 tablespoon sea salt
- freshly ground black pepper, to taste
Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour.
Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
Heat oven to 475F (245C).
Place the bacon in a large, deep skillet, and cook over medium-high heat, about 6 to 8 minutes, turning occasionally, until just brown at the edges.
Keeping the bacon and drippings in the pan, reduce heat to medium.
Stir in the shallots and mushrooms, then cook about 3-5 minutes more, until the shallots turn clear.
Add the garlic, and cook another minute, then add in the sherry and cream, and stir until well-combined.
Bring the mixture to a boil, and stir until mixture cooks down by half, and the sauce is thick enough to coat a wooden spoon.
As the sauce cooks, place the Brussels sprouts, flat sides down, onto a baking sheet, and bake about 12-15 minutes, until the sprouts are browned.
Place sprouts in a bowl, and add the sauce a bit at a time, tossing until well-coated, as desired.
Add a dash of salt and black pepper, and serve warm, with your favorite entree.