AIP Mushroom-Brussels Sprout Hash

There are numerous recipes online that combine mushrooms and Brussels sprouts;  many serve with a fried (or poached) egg over the top. This is my variation of the one I like best. Obviously, for AIP or Wahls, don’t serve it with an egg!  It’s delicious served with a baked apple.

Breakfast2Ingredients

  • 3 C chopped celery
  • 1½ pounds mushrooms (9¾ cups)
  • 4 pounds Brussels sprouts (cleaned & trimmed down to 18 cups)
  • 1/3 C olive oil (for Wahls, use bacon grease or coconut oil)
  • 20 small sage leaves, or enough to make 3Tbsp finely chopped
  • 3 Tbsp fresh rosemary
  • ½ tsp cinnamon
  • 1½ tsp ground ginger
  • 2 tsp salt
  • 3 pounds ground turkey
  • 1 Tbsp minced garlic (6 cloves)

Directions

  1. Clean and trim the Brussels sprouts. There will be quite a bit of waste, but you will still end up with about 3½ pounds of edible material, which is about 18 cups. If clean, the trimmings can go into soups.
  2. Slice the vegetables.  I use the medium blade of my mandolin.
  3. Heat a skillet. Use enough of the oil to cover the bottom of the pan, then cook the mushrooms with the celery, stirring as needed to prevent scorching. When celery is soft and mushrooms are done to your liking, remove them from the skillet and set aside.  (When setting aside, I dump it into the largest bowl I have.)
  4. While the veggies are cooking, powder the herbs and spices, then mix them into the meat along with the garlic.
  5. Once the mushroom/celery mixture is done, brown the meat, stirring to break it into small pieces.  When cooked through, add the meat to the mushrooms.
  6. Add the remainder of the oil to the skillet, and when hot, add the Brussels sprouts.  Let sit about 4 minutes to caramelize, then continue to cook, stirring, until tender.
  7. Mix it all together!  If eating immediately, add the meat and mushrooms back to the skillet and stir until everything is hot.  If preparing make-ahead meals, you can add the Brussels sprouts to the very large bowl with the other ingredients for ease of stirring.
  8. Makes 15 servings.  When freezing for make-ahead breakfasts, I weigh the entire amount, dived by 15, then weigh out and freeze in individual portions.

Nutrition (if I did the math right)

MushBrussNut
Nutrition info as entered into Self’s nutrition database, which I find quite helpful in determining nutrient content of my recipes.

Notes:  This can be served as-is for keto.  If not eating keto, balance proteins:carbs by serving with a baked apple or dish of applesauce.

ETA: For Wahls’ Protocol:Wahls

For Wahls, consider adding 1 pound (15 C) spinach once the Brussels sprouts are cooked, and stir just until wilted.

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