Brussels Sprouts with Chanterelle Mushrooms


Created for the 2.1 L Saucier Pan


  • In a saucier on medium heat, add olive oil and bacon. Cook until crispy, about 5 minutes. Add shallots and mushrooms, cook for another 5 minutes.
  • Add Brussel sprouts, cook for 5 minutes, add stock, bring to a boil. Turn heat to down to a simmer and cook with the lid on for an additional 10- 12 minutes. Season with salt and pepper.


  • 2 Tbsp olive oil
  • 6 strips of thick-cut bacon, large dice
  • 1 shallot, thinly sliced into rings
  • 1 cup of chantrelle mushrooms, cleaned and halved
  • 4 cups of Brussels sprouts, trimmed and halved
  • ¼ cup chicken broth
  • salt
  • pepper

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Created for: 2.1 L Saucier Pan
Main Ingredient: Brussel Sprouts
Cooking Time: 25 mins.
Serving Size: 6-8