Roasted Brussels Sprouts, Bacon & Mushrooms

Brussels, bacon, and fresh mushrooms are a classic combination! This aromatic and savory take is paired with a tangy and bright dill-yogurt sauce to perfectly balance the smokiness of the bacon. Tasting is believing!

Serves 4-6

Ingredients

• 4 ounces thick-cut smoked bacon, sliced (4 slices)

• 8 ounces RI Mushroom Co. Golden Oyster, Blue Oyster or Pioppino mushrooms, chopped

• 4 cups Brussel’s sprouts, trimmed and halved or quartered depending on size (1 pound)

• ¾ teaspoon kosher salt, or more to taste

• 1 teaspoon garlic powder

• 1 teaspoon ground ginger

• ½ teaspoon dried thyme

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

• 1 tablespoon +/- extra virgin olive oil

• ½ cup plain full-fat yogurt

• 2 tablespoons minced dill, plus more for garnish

• 2 tablespoons capers or pickles, minced

• 1 tablespoon caper brine or pickle brine

• 1 tablespoon Dijon mustard or brown mustard

• 1 each clove garlic, grated

Directions

1. Preheat oven to 375° F. Heat a medium sized, non-stick pan over medium heat. Add chopped bacon and cook, stirring every few minutes, until crispy and rendered, about 5-7 minutes. Transfer cooked bacon to a small bowl and let bacon fat cool. Add enough extra virgin olive oil to bacon fat to measure a total of 4 tablespoons.

2. Add prepared Brussel’s sprouts to a large bowl, along with chopped RI Mushroom Co. Golden Oyster or Chef’s Mix mushrooms. In a separate small bowl, combine salt, garlic powder, ground ginger, thyme, onion powder, and black pepper.

3. Pour bacon fat and extra virgin olive oil over the mushrooms and Brussels sprouts, followed by the spice mix. Gently fold to combine and distribute seasonings evenly.

4. Spread the mixture over a baking sheet, making sure sprouts are facing cut side down, and place into the preheated oven. Roast for 15 minutes, before stirring and roasting for another 10 minutes, or until the mushrooms are crispy and the sprouts are caramelized. Stir in the cooked bacon while everything is still hot.

5. Meanwhile, in a medium bowl, combine plain yogurt, dill, minced capers/pickles, caper/pickle juice, mustard, and grated garlic. Stir well to combine and set aside.

6. On a large serving platter, swipe the sauce down the middle and arrange the roasted Brussels over the sauce. Alternatively, serve the sauce on the side. Garnish with more dill and enjoy immediately.

   Chef’s Notes:

   • Break the mushrooms into larger pieces than you think you will need, as the mushrooms will shrink during cooking.

   • Try this with other RI Mushroom Co. mushrooms including Shiitake, White, Chef’s Mix, and more.