Creamy Brussels Sprouts With Mushrooms And Bacon Food

BRUSSELS SPROUTS WITH MUSHROOMS

Steps:

• Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
• Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

BACON-MUSHROOM BRUSSELS SPROUTS

Steps:

• Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender., Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon.

CREAMY BRUSSELS SPROUTS WITH MUSHROOMS AND BACON

Steps:

• In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard.
• Cook sliced mushrooms about 5 minutes. Remove from pan.
• Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes.
• Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly.
• Serve topped with parmesean cheese.
• Also great with a cut pasta.
• .

ROASTED BRUSSEL SPROUTS WITH MUSHROOMS & BACON

Steps:

• 1. Trim sprouts and halve length wise. Quarter mushrooms.
• 2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender).
• 3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
• 4. Serve immediately.

BACON AND BRUSSELS MINI CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin generously with nonstick spray.
• Add the crackers to a food processor and pulse until broken down into fine crumbs. Add ½ cup (120 G) Campbell's® Cream of Mushroom Soup and pulse until combined. The texture should be similar to wet sand. Add 1 more teaspoon soup if the mixture is too dry and isn't sticking together.
• Spoon the cracker mixture evenly into the prepared muffin cups, about 2 tablespoons each. Using your fingers, press the mixture evenly against the bottom and a bit more than halfway up the sides, being careful not to leave any holes or make the crust cups too thin.
• Bake the cracker cups for 10 minutes, until starting to puff up. Remove from the oven and set aside.
• Heat the olive oil in a large pan over medium heat. Add the shallot and garlic, and sauté for 3 minutes, or until they are fragrant and softened. Stir in the Brussels sprouts, cover the pan, and cook for 4 minutes. Uncover and cook for 4 minutes more, stirring occasionally, until the Brussels sprouts are crisply tender and starting to brown. Remove the pan from the heat and transfer the sprouts to a large bowl.
• To the bowl, add the remaining Campbell's® Cream of Mushroom Soup, the paprika, salt, pepper, bacon, shredded cheese, and thyme. Mix until well combined.
• Divide the Brussels sprout mixture between the cracker cups, about 2 heaping tablespoons per cup.
• Return the muffin tin to the oven and bake for 20 minutes, or until the cheese is melted and the filling is starting brown. Let the cups rest in the pan for 10 minutes, then carefully remove.
• Serve warm.
• Enjoy!

BRUSSELS SPROUTS IN A SHERRY BACON CREAM SAUCE

Steps:

• Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
• Preheat oven to 475 degrees F (245 degrees C).
• Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
• While the sauce is cooking, lay the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.