Name: pan fried brussels mushrooms and pancetta recipe | Schwartz
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp olive oil; 450 g (1 lb) prepared brussel sprouts, sliced; 100 g (4 oz) mushrooms, sliced; 125 g (5 oz) pancetta, sliced; 2 tsp Marjoram; 100 ml (4 fl oz) double cream

Marjoram Herb

Product Information

£1.85/unit, 8g

Out of Stock

Brussel Sprouts with Pancetta

Prep Time

15 Minutes

Cook Time

15 Minutes

Ingredients

6

Servings

4

Gone are the days of Brussels sprouts being the mean, green addition to the Christmas table. This year, cook them into something special with nutty mushrooms and crispy pancetta; the delicate fragrance of marjoram elevates this beautiful side to next-level flavour sensation. This Brussels sprouts with pancetta and mushroom recipe is sure to have even the fussiest eaters reaching for more.

Ingredients

1 tablespoons olive oil
450 gram (1 pound) prepared brussel sprouts, sliced
100 gram (4 ounce) mushrooms, sliced
125 gram (5 ounce) pancetta, sliced
2 teaspoon Marjoram Herb
100 millilitre (4 fluid ounce) double cream

COOKING INSTRUCTIONS

1 Heat the oil in a deep frying pan and fry the sliced Brussels sprouts for 5 minutes, until lightly browned. Add the mushrooms and pancetta and fry for a further 5 minutes, until browned.
2 Add the Marjoram and cream and heat through. Serve up your pan-fried Brussels sprouts with pancetta and mushroom and enjoy!
3 For a vegetarian alternative, swap the pancetta for halloumi.
4 Leave your dinner guests smiling with more Christmas inspiration.