Brussels Sprouts, Green Bean & Wild Mushroom Saute

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1/2 pound chanterelles or other mushroom (see Note)

4 slices lightly smoked bacon, sliced crosswise into 1/4-inch lardons

4 medium-size Yukon gold potatoes, about 1 pound, in 1/2-inch dice

1/2 large onion, in 1/2-inch dice

2 large garlic cloves, minced

3/4 pound green beans, trimmed and cut into 3/4-inch lengths

1/2 pound Brussels sprouts, quartered

-- Splash of brandy or Amontillado sherry

1/4 to 1/2 teaspoon minced thyme

2 tablespoons unsalted butter or olive oil

-- Kosher salt and pepper to taste

1/2 cup chopped toasted walnuts

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