Grilled Brussels Sprouts with Chanterelles
bonappetit.com
bonappetit.com
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Ingredients

  • 1½ pounds brussels sprouts, trimmed, halved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces thick-cut bacon, sliced crosswise ¼” thick
  • 12 ounces chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
  • 1 large shallot, chopped
  • 4 cloves garlic thinly sliced
  • 2 tablespoons dry Sherry
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh lemon juice

Instructions

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