brussel sprouts with mushrooms and bacon
One day I walked in Nannies kitchen and smelled bacon and onions cooking I ask her what she was cooking and she said baby cabbage (that's what she called them). She said "pull up a chair and sit a spell this will be done dreckly and you can try a bite". It was the best bite I ever had, the bacon and mushrooms all in there was just delicious. It has been a family favorite ever since.
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yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For brussel sprouts with mushrooms and bacon
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12 ozfrozen brussel sprouts, thawed and sliced in half
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3pieces bacon, chopped
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1/2 conion, chopped
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1 csliced mushrooms
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1 Tbspbutter
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1/2 tsphouse seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)
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salt to taste
How To Make brussel sprouts with mushrooms and bacon
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1In a skillet, fry up the chopped bacon until crispy and remove the bacon to a paper towel lined plate, retaining the bacon grease in the skillet. Add the onions and mushrooms to the pan and cook over med. high heat for 3-4 minutes, just enough to soften the veggies. Remove them to a plate and add the butter to the pan.
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2Once melted add in the sliced brussel sprouts and reduce the heat to medium. Season with the house seasoning and salt to taste. Cook them, stirring often, until they are tender and begin to brown around the edges, about 7-8 minutes. Add the bacon, onions and mushrooms back to the pan to warm through, tossing to combine, just before serving.
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