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Brussel Sprouts with Mushroom Bacon

Brussel Sprouts with Mushroom Bacon
Brussel Sprouts with Mushroom Bacon

This is one of our fantastic recipes that we created for Tesco's #Vegmas Supper Club! Brussel sprouts are a firm Christmas favourite in the UK and are typically served with small pieces of bacon. We've used marinaded mushrooms for this which go amazingly with the tasty sprouts.

Ingredients
Method

Ingredients

  • 200g mixed mushrooms (caps from the King Oyster Mushroom Scallops)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp smoked salt
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • 500g Brussels sprouts
  • 2 tbsp olive oil
  • 2 echalion shallots
  • 2 fresh bay leaves
  • 25g flaked almonds

Method

  1. 1.

    You will need...

    Preheat oven to 180*C | Baking sheet lined with parchment paper | Large saucepan | Kettle boiled | Frying pan

  2. 2.

    Chop the mushrooms into ½ cm pieces and place them on a lined baking sheet | Drizzle over the olive oil and maple syrup and sprinkle with smoked salt, smoked paprika and pepper | Toss well to coat | Bake for 25 minutes, turning halfway through

  3. 3.

    Remove any older outer leaves from the sprouts | Put a large saucepan on the stove, pour in the boiling water from the kettle, add a generous pinch of salt, pour in the sprouts and cook for 5-6 minutes | Drain the sprouts and set them to one side

  4. 4.

    Peel and finely slice the shallots | Put the frying pan on the stove over a medium heat and add the olive oil | Add the shallots to the pan with a pinch of salt and fry for 2-3 minutes until soft | Add the bay leaves, cooked sprouts and mushroom bacon lardons to the pan and cook for 3-4 minutes | Take the pan off the stove, pour the contents into a bowl and sprinkle over the toasted nuts | Season to perfection and serve