| I love Brussels sprouts. I tend to think of them as divisive. People either love them, or they hate them, much like polka music or Larry the Cable Guy. I'm one of the ones who love these little cabbage buds!|
This particular side dish recipe is for really well cooked Brussels sprouts, which have been pre-cooked (blanched and shocked).
This will essentially be fried in butter and/or bacon fat, with some baby Portobello mushrooms (known as "cremini" mushrooms), and bacon bits.
When the whole thing is opulently divine, it'll be finished with heavy cream and Dijon mustard, when it will cook for a moment or two longer, until the cream reduces and clings like a flavorful sludge all over the surface of the bacon laden veggies.
Smile and serve!