Sautéed Brussel Sprouts And Shitake Mushrooms With Truffle Oil

1. 1

   Wash and trim brussel sprouts: Cut off ends and remove any discolored outer leaves. Cut brussel sprouts in half, top to bottom. Keep any small brussel sprouts whole.

2. 2

   Heat olive oil in a skillet over medium heat.

3. 3

   Add brussel sprouts and saute until they begin to color, 3 minutes.

4. 4

   Add shitake mushrooms and garlic. Saute until mushrooms begin to soften, 2-3 minutes.

5. 5

   Add 1/4 cup chicken stock and cook, stirring, over medium heat until stock evaporates.

6. 6

   Add remaining stock in increments, stirring, until brussel sprouts are crisp-tender.

7. 7

   Add soy sauce and cook, stirring occasionally, 2 minutes.

8. 8

   Add salt to taste (remember the soy saucee will also add salt) and pepper.

9. 9

   Remove from heat.

10. 10

    Drizzle with truffle oil and toss to combine. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.