Brussels sprouts and bacon - a match made in heaven to some, but for a full on veghead not so much. Enter the shiitake bacon! Crispy, crunchy, brown, and full of umami flavor, these 'shrooms will leave you missing nothing. A Thanksgiving meal is hardly complete without the requisite Brussels Sprouts. Fortunately, gone are the days where these greens receive a look of disgust. These cruciferous veggies can now be a shining star amongst your holiday feast, regardless of your affinity for bacon.
Brussels Sprouts + Shiitake Bacon
- 2 tsps + 1 tbsp olive oil
- 12-15 large shiitake mushrooms, stems removed, caps thinly sliced
- 4 cups brussels sprouts, approximately 1 pound, trimmed and sliced in half
- Kosher salt and freshly ground black pepper
- 1 medium shallot, finely chopped
- 1/2 cup vegetable stock
- 2 tbsps white balsamic vinegar
- For the bacon, preheat oven to 375. Line a sheet tray with parchment paper and toss sliced mushrooms with 2 tsps olive oil and a pinch of salt. Bake for 15-25 minutes until mushrooms are very crispy. Check frequently to avoid burning. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add brussels sprouts and season with salt and pepper. Cook, stirring often, allowing sprouts to brown in spots and to soften, 5–7 minutes. Reduce heat to low, add shallots, and a tad more oil, if needed.
- Continue to cook, until shallots are soft, about 3 minutes. Add the stock to the skillet and increase the heat to bring to a boil. Scrape up any browned bits from the bottom of pan. Reduce heat to medium-low and simmer until all the stock has evaporated, 1–2 minutes. Stir in the vinegar. To serve, transfer to a bowl, top with bacon, and season to taste with salt and pepper.