Chef Derek Smith of Organic Eatz suggests dressing this dish up for holidays with a garnish of chopped toasted chestnuts or almonds.
6 to 8 servings
Preparation time: 40 minutes
6 cloves garlic
2 tablespoons olive oil, divided use
1 1/2 pounds Brussels sprouts, trimmed, cleaned and cut in half
6 ounces apple wood smoked bacon, sliced into ¼-inch strips
1/2 pound oyster or wild mushrooms, cleaned and roughly chopped
1 tablespoon chopped fresh oregano, sage or tarragon
¼ cup madeira wine
2 tablespoons unsalted butter
1 bunch frisee lettuce, washed and torn
Freshly ground black pepper and sea salt to taste
Preheat the oven to 350 degrees. Wrap the shallot, garlic and 1 tablespoon olive oil in aluminum foil and bake 25 to 30 minutes until tender; set aside to cool. When cool enough to handle, peel the shallot and garlic and chop.
Meanwhile, in a large pot, bring 3 quarts of water to boil. Add Brussels sprouts and cook until just tender but still crisp. Immediately shock in a bowl of ice water. Drain.
In a large nonstick saute pan over medium heat, cook the bacon until crispy. Add the mushrooms and herbs and cook 1 minute. Add the madeira, shallot and garlic; cook until madeira is nearly gone, about 1 minute. Add the butter. Add the drained Brussels sprouts and toss to coat with the butter.
Transfer to a serving bowl. Toss with the frisee leaves. Season to taste with salt and pepper to taste. Serve hot.