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!
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
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.