A friend of mine made these brussels sprouts for a Friendsgiving dinner one year. The combination of sherry, cream, bacon, and mushrooms made a richly nuanced sauce that was wonderful on the brussels sprouts (but would also be good on pretty much anything). I forced him to teach me how to make this brussels sprouts dish, and have been cooking it ever since.

Guessipe

• 2 TBSP salt
• 1 1/2 lbs brussels sprouts, halved lengthwise
• 3 TBSP olive oil
• Salt and pepper to taste
• 8 slices bacon, chopped
• 2 shallots, minced
• 15 mushrooms, sliced
• 5 garlic cloves, minced
• 1/2 cup cream sherry
• 1 cup heavy cream

Dissolve 2 TBSP salt in enough water to cover the brussels sprouts. Soak for 1 hour.

Drain the brussels sprouts. Coat with olive oil, salt, and pepper. Bake at 475 degrees F for 10 minutes.

Sauté the bacon over medium-high heat until starting to brown.

Add the shallots and mushrooms. Cook until the mushrooms start to release liquid.

Add the garlic and cook 1 more minute.

Stir in the sherry and cream. Bring to a boil and stir until the sauce is reduced by half.

Toss the brussels sprouts in the mixture. Salt and pepper to taste.