Author Notes
I created this on the fly. The addition of a small amount of cream cheese and heavy cream gives it body without making it too heavy. I'm looking forward to making it again. —Danielle
Ingredients
-
3
slices thick cut bacon, julienned
-
1
large shallot, quartered and then thinly sliced
-
8
oz fresh mushrooms, sliced
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1/4 cup
pine nuts
-
salt & pepper to taste
-
1
clove garlic, minced
-
Splash
of white wine or chicken broth to de-glaze pan (1-2 TBS)
-
1
bag shaved Brussels Sprouts
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1 tablespoon
chive cream cheese
-
2 tablespoons
heavy cream
-
2 tablespoons
grated Parmesan cheese
Directions
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Fry bacon strips in skillet (cast iron if you've got it) until crisp. Remove crisp bacon with slotted spoon onto paper towels to drain.
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Add mushrooms and shallots to bacon grease. Season with salt & pepper. Saute until shallots start to soften, about 3 mintues.
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Add pine nuts and saute for another 2-3 minutes.
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Add garlic and cook for 30 seconds.
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De-glaze pan with wine or broth and scrape up all the brown bits on the bottom of the skillet.
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Add the Brussels sprouts and saute for 2 minutes. Cover skillet and let steam for 5 minutes. While it's steaming, mix the cream cheese and heavy cream together.
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Add bacon and cream mixture to the skillet and stir to combine.
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Sprinkle with grated Parmesan and serve.
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