Sautéed Brussel Sprouts And Shitake Mushrooms With Truffle Oil

• 1 pound brussel sprouts
• 2 tablespoons olive oil
• 1/2 pound shitake mushrooms, ends trimmed, thickly sliced
• 1 large garlic clove, minced
• 1/2 cup chicken stock
• 2 tablespoons soy sauce
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon white truffle oil

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. Heat olive oil in a skillet over medium heat.
3. Add brussel sprouts and saute until they begin to color, 3 minutes.
4. Add shitake mushrooms and garlic. Saute until mushrooms begin to soften, 2-3 minutes.
5. Add 1/4 cup chicken stock and cook, stirring, over medium heat until stock evaporates.
6. Add remaining stock in increments, stirring, until brussel sprouts are crisp-tender.
7. Add soy sauce and cook, stirring occasionally, 2 minutes.
8. Add salt to taste (remember the soy saucee will also add salt) and pepper.
9. Remove from heat.
10. Drizzle with truffle oil and toss to combine. Serve immediately.

brussel sprouts, olive oil, mushrooms, garlic, chicken stock, soy sauce, salt, freshly ground black pepper, truffle oil

Taken from food52.com/recipes/1376-sauteed-brussel-sprouts-and-shitake-mushrooms-with-truffle-oil (may not work)