Equipment
Ingredients
Main Components
- 300 g cremini or king oyster mushrooms, sliced into 1/2-inch thick strips
- 45 ml extra virgin olive oil
- 500 g brussels sprouts, trimmed and thinly sliced/shredded
Aromatics & Seasoning
- 60 g shallots, minced
- 2 cloves garlic, minced
- 5 ml smoked paprika
- 15 ml apple cider vinegar
- black pepper, freshly cracked
- kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 188 kcal
- Protein
- 7 g
- Carbohydrates
- 18 g
- Fat
- 12 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 233 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 913 mg
- Calcium
- 79 mg
- Iron
- 2.6 mg
- Magnesium
- 42 mg
- Phosphorus
- 192 mg
- Zinc
- 1.5 mg
- Vitamin A
- 78 mcg
- Vitamin C
- 108 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 230 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.50 mg
- Niacin
- 4.0 mg
- Folate
- 101 mcg
- Water
- 193 g
Sources: USDA FoodData Central
Method
Prepare the vegetables: Trim the woody ends off the Brussels sprouts and thinly slice them lengthwise (shredding). Mince the shallots and garlic. Slice the mushrooms into thick strips or bite-sized 'lardons'.
Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add the mushrooms in a single layer. Cook without stirring for 3-4 minutes until deeply browned, then stir and cook for another 2 minutes until crispy.
Remove the mushrooms from the pan and set aside. Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the minced shallots for 2-3 minutes until softened.
Increase heat to medium-high. Add the shredded Brussels sprouts to the skillet. Spread them in an even layer and let them sit undisturbed for 2-3 minutes to char and caramelize.
Stir the sprouts and continue to sauté for another 3-5 minutes until they are tender-crisp. Add the minced garlic and smoked paprika in the last minute of cooking.
Return the crispy mushrooms to the pan. Drizzle with apple cider vinegar and toss to combine. Season with salt and a generous amount of freshly cracked black pepper. Serve immediately.
Chef's Notes
- Using smoked paprika is the 'secret' to replacing the smoky flavor profile that bacon usually provides.
- Mushrooms behave similarly to bacon in a pan; they need space and heat to crisp up. If they release a lot of water, just keep cooking until it evaporates and they start to brown.
- For extra richness, you can add a small knob of butter when returning the mushrooms to the pan at the end.
Storage
Refrigerator: 3 days — Store in an airtight container; mushrooms may lose some crispness
Reheating: Reheat in a dry skillet over medium heat to restore texture.
Cultural Context
This version adapts the classic American bistro 'bacon and sprouts' side dish for vegetarian diets, utilizing the Maillard reaction on mushrooms to provide the savory depth typically associated with cured meats.
