Brussels Sprouts with Bacon and Mushrooms - French Main Course

Ingredients

  • 500 g Brussels sprouts
  • 150 g Bacon lardons
  • 250 g Paris mushrooms
    Alternative: tofu
  • 2 tbsp balsamic vinegar
  • 1 pinch Salt (to taste)
  • 1 pinch Black pepper (to taste)

Instructions

  1. Trim the Brussels sprouts and cut them in half.

  2. Boil the Brussels sprouts in salted water for 5 minutes. Drain.

  3. In a pan, brown the bacon lardons.

  4. Add the sliced mushrooms and cook until softened.

  5. Add the Brussels sprouts to the pan and cook for 10 minutes, stirring occasionally.

  6. Deglaze with balsamic vinegar. Season with salt and pepper to taste. Serve hot.

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