Brussels Sprouts with Pearl Onions, Mushrooms, and Crispy Prosciutto
Brussels sprouts cry out for bacon, at least in my kitchen, says The Daily Meal's editorial director, Colman Andrews. But, he adds, fried prosciutto is even better, because it's leaner and fries up much faster.
- 2 Tablespoons bacon fat or 4 tsp. butter and 2 tsp. olive oil
- 1 Pound Brussels sprouts, trimmed
- 1 4-ounce package pre-sliced proscuitto
- 1/4 Pound oyster mushrooms, trimmed and finely chopped
- 1/4 Pound maitake mushrooms, trimmed and finely chopped
- 1/2 Pound pearl onions, peeled (see note)
- Salt and pepper, to taste
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, but peeled onions in a bag.