This Week’s Box: The Brussels Sprout & Mitiake Mushroom Challenge …

As you may recall, I receive a box of organic produce delivered to my doorstep twice a month.  And it’s almost like being on a cooking challenge show because you never know what you’re going to get!  (I suppose I forgot to check off brussels sprouts and Mitiake mushrooms from my list of things I don’t want. Womp womp.)  Honestly, I’ve never heard of Mitiake mushrooms before meeting them on Wednesday morn when they appeared on my front porch.

And truth be told, I haven’t eaten a brussels sprout since I was a 3rd grader & spent the night at a friend’s house where, much to my dismay, I was served brussels sprouts.  My eyes widened and I cringed, they smelled terrible & the polite little girl in me gracefully pushed them around on my plate after trying one bite and nearly gagging.  My friend’s parents were not very understanding and made me eat 5 more bites!  I thought I was going to throw up, and then considered calling my mom to come and rescue me from this veritable house of horrors.

So when the brussels sprouts showed up on my door this week, I was thinking oh man, I really have to go online and scrutinize my “preferences” list!  Then I scoured my mind for friends who might want 9 oz of brussels sprouts.  And then I remembered my declaration (here on this blog) that I wanted to conquer new culinary frontiers & THIS was a challenge!

So I searched for brussels sprouts recipes & voila: Bacon + Brussels Sprouts = right up my alley! I mean, how can you go wrong with bacon?  Answer: you can’t.  Hell, I could eat cardboard with bacon on top of it. So, kudos to Katerina & her kick-ass recipe.

Roasted Brussels Sprouts with Bacon ~ Diethood.com

Roasted Brussels Sprouts with Bacon ~ Photo by Diethood.com

So then on to the Mitiake mushrooms … I knew that a skirt steak would be a good start & it would be easy to make a nice mushroom sauce, so again, off to the web to find a recipe.  Even though I love to riff off a recipe, I pretty much followed it to the tee, only because I was too tired to mess around with it.   Next time I would add in garlic and instead of using chicken broth, use beef broth, and instead of butter, use cream.

I served it up with some wild rice & The Husband loved it all!  And even though he told me “I’m not that hungry tonight,” homie cleaned his plate!  The entire meal from prep to table only took me a little over an hour.  Score!

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4 thoughts on “This Week’s Box: The Brussels Sprout & Mitiake Mushroom Challenge …

  1. Pingback: Spring Pasta Dish: Linguine with Arugula, Tear Drop Tomatoes and Bacon … mmm, Bacon! | the fairly good mother

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