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Living Well: Brussel Sprouts With Bacon and Mushrooms

Chef Charles teaches us how to make bacon and mushroom brussel sprouts.

Brussels Sprouts with Bacon and Mushrooms

Yield: 4 portions


  • 7 oz
         Brussels Sprouts

  • 2 oz
         Bacon, diced

  • 1 oz

  • 1 Garlic
         Clove, minced

  • 1 oz
         Onion, diced

  • 4 oz
         Mushrooms, sliced
  • Salt and
         pepper to taste


Trim the Brussels sprouts
and cook in boiling salted water until tender in the center. Chill sprouts and

Cook bacon to render the
fat and continue cooking until crisp.

Add the butter, garlic,
and onion. Cook until onion is soft.

Add the mushrooms and cook
until mushrooms are cooked.

Cut the Brussels sprouts
in ½ (or ¼ if large) and add to pan.

Cook until Brussels
sprouts are hot. Season with salt and pepper.

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