- 1 lb. of small fresh Brussel sprouts -trimmed and cut in half
- 3 slices of thick bacon- chopped
- 3-4 oz. of shiitaki mushrooms- stems removed and caps sliced
- (if needed) 1 Tbsp. butter or margarine
In a large skillet with a lid, boil one half inch of water and put it Brussel sprouts. Cook till Brussel sprouts can be pierced easily (about 5-7 min). At the same time in another skillet cook the bacon until almost done. Add the mushrooms and cook for another two minutes or until the mushrooms are cooked. Drain the Brussel sprouts and add the mushrooms and bacon mixture to the Brussel sprouts. Toss together–add margarine if the mix is too dry. Serve hot. Makes 4 servings.
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