This easy side dish from Chef Jonathan Collins combines the delicious fall flavours of brussels sprouts, pancetta and earthy chanterelle mushrooms. If you can't find chanterelle mushrooms, substitute with cremini mushrooms. Serve with his Steak au Poivre and Maple Roasted Parsnips.
1.5 lbs (680 g) brussels sprouts
250 g pancetta or strip bacon
1 cup chanterelle mushrooms, or cremini mushrooms
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
to taste kosher salt and pepper
Brush soil off mushrooms, slice in half
Remove Brussels sprouts stems. Peel off larger outer leaves and reserve. Slice sprouts in half and combine leaves and halves.
Slice pancetta into 3-5mm strips. Add to sauté pan over medium-high heat until fat starts to render.
Add butter and oil, Brussels sprouts and chanterelles. Season with salt and pepper to taste. Saute over medium high heat until golden brown and leaves are nice and crispy.
Yield: 6 servings