Name: Grilled Brussels Sprouts with Chanterelles
Yield: 8 Servings
Ingredients: 1½ pounds brussels sprouts, trimmed, halved; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 4 ounces thick-cut bacon, sliced crosswise ¼” thick; 12 ounces chanterelles or crimini (baby bella) mushrooms, halved or quartered if large; 1 large shallot, chopped; 4 cloves garlic thinly sliced; 2 tablespoons dry Sherry; 1 teaspoon crushed red pepper flakes; 2 tablespoons fresh lemon juice

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Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

Recipe notes