Brussels Sprouts w/ Pearl Onions, Mushrooms & Crispy Prosciutto
February 10, 2021
"Brussels sprouts and bacon are a natural pairing, but using Prosciutto is a leaner choice. I think using any mushroom of your choice would work just fine. I know where we live...we cannot get either of them. From The Daily Meal."
- Serving Size: 1 (131.1 g)
- Calories 151.9
- Total Fat - 9.6 g
- Saturated Fat - 4 g
- Cholesterol - 29 mg
- Sodium - 584.7 mg
- Total Carbohydrate - 8.1 g
- Dietary Fiber - 2.6 g
- Sugars - 2.5 g
- Protein - 9.4 g
- Calcium - 34.2 mg
- Iron - 1.3 mg
- Vitamin C - 50.9 mg
- Thiamin - 0.4 mg
Bring a medium pot of salted water to a boil over high heat.
Blanch brussels sprouts for about 2 minutes, then drain and set aside.
Melt bacon fat or butter with olive oil added in a large skillet or wok over medium-high heat.
Separate prosciutto slices and fry them a few at a time in the melted fat until crisp, 3–4 minutes. Remove from the pan with tongs and drain on paper towels.
Add oyster and maitake mushrooms and onions to the skillet, increase heat to high, and cook, stirring constantly, until mushjroom bits have crisped and reduced in size and onions have begun to brown, 2–3 minutes.
Add brussels sprouts and continue cooking, stirring constantly, until they are cooked through but still slightly firm, 3–4 minutes.
Season to taste with salt and pepper, then crumble fried prosciutto into skillet and stir in thoroughly.
***Note: To peel onions, blanch them for 30 seconds in boiling water, then drain. When they're cool enough to handle, trim the root ends, then, holding each by the sprout end, slip the onion out of its skin. Alternately, buy peeled onions in a bag.
Tips & Variations
No special items needed.