Brussels Sprouts with Bacon, Mushrooms, & Shallots

I was feeling a little guilty for revealing in yesterday’s post that I used to think that brussels sprouts were the work of the devil.  To atone, I am dedicating this post to the little green fellas (and to Wade Jennings who claims that not even bacon can make brussels sprouts appealing).  On their own they are still not my favorite veggie so a little something something is necessary to give them a boost.  The special somethings in this case are sautéed mushrooms and shallots and a little bacon.  Bacon makes everything better (this is a proven fact) and there are few things that I like better in this world than sautéed mushrooms.  How can adding both be anything less than fab?  Although I may never enthusiastically embrace brussels sprouts like a long-lost relative in a tear jerking Folgers Coffee commercial,  it is good enough to make me want to give them a hearty whack on the back like an old college drinking pal I don’t mind seeing every now and then.  Seriously, this is pretty darn good.  For those that don’t care for the taste of sprouts, cutting them into smaller pieces lets more of the other flavors permeate and you get less brussel sproutiness.   And yes, sproutiness is a word.

Without further ado…


5 – 6 slices bacon

2 Tbsp Grass-fed butter

8 oz. white mushrooms – quartered or thick slices

4 medium shallots

2 cloves garlic – chopped

16 oz. Brussels sprouts – ends trimmed and quartered (halved if they are tiny)

Salt & pepper to taste


Cook bacon to the desired degree of doneness (I like mine crispy).  When done, remove from pan and set aside to cool.  When cool, break bacon into smaller pieces.

Remove all but 1 Tbsp of the bacon grease from the pan.  Add 1 Tbsp of the butter, shallots, mushrooms, and garlic to pan and saute on  medium high heat until shallots become translucent and mushrooms start to brown.

Mushrooms & Shallots

Ready for the sprouts!

Add remaining 1 Tbsp of butter and brussels sprouts.

w/ sprouts added

Cook, stirring occasionally,  until sprouts are tender (about 8 to 10 minutes).  When tender, add bacon, stir to mix, and heat for a few more minutes to spread flavor.  Salt and pepper to taste & serve.

All Done! Doesn't it look yummy?


7 thoughts on “Brussels Sprouts with Bacon, Mushrooms, & Shallots

  1. Sarah says:

    I’m going to try this one for sure. And henceforth I will forever associate the little sprout with Folgers Coffee.

  2. Beth says:

    I like sprouts, but not mushrooms. This makes me want to try it, with mushrooms… looks delicious!

  3. Wade says:

    Looks ok but the proof is in the taste ….. I am sure the green poo balls have ruined an otherwise great looking dish! LOL

  4. cgalvin711 says:

    Just made these to take to a potluck meeting of beekeepers in Clyde tonight.

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