Brussels sprouts have become my favorite vegetable in the past few years, and with the addition of local mushrooms and some cured meat, you can’t go wrong. This very simple salad or appetizer is quick to make and can also make a great side dish to beef and pork. This recipe is very general and it can be adjusted very easily to your liking.
Roasted Brussles and Oregon Mushrooms
1 Handful of your favorite mushrooms ( I used white chantarelle’s, yellow chantarelle’s, and lobster mushrooms)
~1C Creamy style dressing ( My favorite is a parsnip vinaigrette, below)
4ea Slices of Guanciale, prosciutto, duck prosciutto, lardo, or speck
AN Salt, Pepper, and olive oil
3/4C. White balsamic
2.5C. Blended oil
Brussels and Mushrooms
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