Brussels Sprouts With Mushrooms

• 1 tablespoon extra virgin olive oil
• 2 serrano peppers (Chopped)
• 1 bay leaf
• 1/2 lb button mushroom (Trimmed)
• 2 teaspoons fine sea salt
• 1 teaspoon white pepper
• 2 fresh garlic cloves (Minced)
• 1/4 cup white wine (Zinfandel)
• 6 cups vegetable stock
• 2 lbs Brussels sprouts (Trimmed)
• 1 tablespoon fresh thyme (Chopped)
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup asiago-parmesan cheese (Grated)

1. In a saucepan heat olive oil. Add peppers, bay leaf, mushrooms, salt, pepper and saute 2-3 minutes. Add garlic and saute a minute or until soft.
2. Add white wine and reduce by one-half.
3. Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
4. Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
5. Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a large bowl, add lemon juice, zest, Asiago-Parmesan Cheese and toss. Season with salt and pepper to taste. Place Brussels Sprouts in warm bowls, add a little broth and serve.
6. Garnish with fresh lemon wedges.

extra virgin olive oil, serrano peppers, bay leaf, button mushroom, salt, white pepper, garlic, white wine, vegetable stock, brussels, fresh thyme, lemon juice, lemon zest, asiagoparmesan cheese

Taken from www.food.com/recipe/brussels-sprouts-with-mushrooms-501509 (may not work)