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Saturday, December 31, 2016

Klunker's smoky shredded brussels sprouts

Klunker's smoky shredded brussels sprouts

Growing up, there were two things that I remember, Butter and Bacon.  I guess being German, it was part of the package.  I remember my mother making some of the most amazing dishes, and they included butter and bacon.
Buzz forward to now, and I find myself wanting to make some of those dishes.  Problem is, butter and bacon.  It is taking some creative effort to recreate some things.
Now, growing up, I was not a fan of brussels sprouts.  It was an acquired taste for me, but now I love them.

I am grateful for mushrooms and their ability to mimic flavors that I miss.  Mind you, I love mushrooms, no matter how they are made.  For the sake of this recipe, they have taken the roll of bacon.  
OK, lets make some delicious food!

Ingredients 

1 1/2 lbs. fresh brussels sprouts, trimmed and shredded (you can slice super thin, use a food processor, or some stores sell them pre-shredded, see image)
1 lb. mushrooms, cleaned and sliced super thin (easiest way is with a slicing blade on your food processor, see image)
6 large cloves garlic, peeled and chopped fine
1 tsp. liquid smoke
2-4 tablespoons Carolina barbecue sauce, or your favorite hot sauce
salt and pepper to taste
You will also need a large, nonstick saute' pan and a wooden spoon.



Now, here are the simple instructions
Place your large saute pan over medium high heat.  Let it heat up for about a minute.



Add your mushrooms



Your garlic



and your liquid smoke



Stir together well.  Saute for 5 minutes.



After 5 minutes, stir around again.  Saute' another 5 minutes.  If your mushrooms are extra moist, you may need to saute a little longer.  You want to saute until they are almost dry.



Now, add your brussels sprouts



Stir them into your mushrooms.  Saute for 5-8 minutes, turning often.  You do not want to overcook them.  You want them to still have a little crunch.



Now, drizzle with your Carolina BBQ sauce, or hot sauce.  Mix around.
Test for salt and pepper.  I like to lay the pepper on thick.
Serve right away.  
Now you see, it was just that easy. 
If they are not done enough for you, saute a little longer.  Try to not overcook though.



I served mine with some grilled polenta and sliced grape tomatoes.



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