Warm Mushroom Salsa

• 2 tablespoons olive oil
• 4 cups quartered mushrooms
• 2 garlic cloves, sliced
• 34 cup chiffonade Brussels sprout
• 1 teaspoon chopped fresh thyme
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon sherry wine vinegar

1. In a large skillet over medium heat, cook mushrooms in oil until soft, 7-8 minutes.
2. Add garlic, Brussels sprouts, thyme, salt and pepper.
3. Cook until Brussels sprouts are tender.
4. Remove from heat and add vinegar.
5. Transfer to a bowl.
6. Serve warm.

olive oil, mushrooms, garlic, chiffonade brussels, thyme, salt, black pepper, sherry wine vinegar

Taken from www.food.com/recipe/warm-mushroom-salsa-508829 (may not work)