Bacon Brussels Sprouts With Chanterelle Mushrooms

• 12 ounces brussel sprouts wedged
• 1/4 pound bacon julienned
• 2 ounces onion small, white, dice
• 1 ounce small carrot dice
• 1 ounce celery dice
• 8 ounces chanterelle mushrooms quartered
• 1 ounce beef stock
• salt to taste

1. In medium to large pan, on med-high heat, cook bacon stirring nearly constantly until mostly crispy.
2. Add mirepoix (onion, carrot, celery) and cook until almost brown on edges.
3. Add sprouts and about 1 teaspoon salt, and cook until nearly soft-if they aren't juicy and just want to sear, add 1 oz of stock.
4. Add chanterelles and cook until juices evaporate.
5. Season with salt to taste.
6. Also delicious with 1 teaspoon of lemon juice and 1 teaspoon of thyme leaves.

brussel sprouts, bacon, onion, carrot, celery, mushrooms, beef stock, salt

Taken from www.yummly.com/recipe/Bacon-Brussels-Sprouts-With-Chanterelle-Mushrooms-1646815 (may not work)