Brussels, Morels and Pancetta

Sherri Williams


Brussel sprouts at it's best! The addition of the earthy morel mushrooms makes this an exceptional side dish. Give this a try. These are delish! Cooking with Passion, sw


★★★★★ 1 vote

15 Min
15 Min


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1 1/2 lb
brussel sprouts, washed and halved
1 oz
dried morel mushrooms, reconstituted in dry sherry
1 Tbsp
extra virgin olive oil
3 large
garlic, cloves minced
1 tsp
anchovy paste
6 slice
pancetta, chopped
1 1/2 tsp
herbes de provence
1 tsp
red pepper flakes
1 Tbsp
dry sherry
flaked smoked sea salt sprinkled on top

How to Make Brussels, Morels and Pancetta


  • 1in a large heated frying pan or griddle, add the olive oil and bacon pieces. fry pancetta until crispy. remove the pancetta and set aside. add the garlic, sardine paste. sautee for about 1 minute.
    add brussel sprouts, herbes, red peppre flakes. **make sure you do not crowd the pan** pan roast brussel sprouts about 6 minutes or so until golden brown **make sure your turn the brussel sprouts**. toss in the morel mushrooms and sherry. allow the alcohol to cook off for about 1-2 minutes. add pancetta pieces and toss. plate up and sprinkle with sea salt flakes.

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