Don’t be a hater. Brussels sprouts really are delicious. Now, can someone please tell that to my husband?
What about you? Lover or hater?
Try this dish – it’ll convert you if you’re the latter, for sure.
Sauteed Brussels Sprouts with Mushrooms
slightly adapted from TasteFood
1 pound brussels sprouts
2 tablespoons extra virgin olive oil
1 pound mushrooms, sliced
2 garlic cloves, chopped
1/2 cup chicken stock
2 tablespoons soy sauce
salt and pepper to taste
1 tablespoon truffle oil (optional)
Wash brussels sprouts. Trim ends and remove any discolored leaves. Cut in half, top to bottom.
Heat oil in a large skillet over medium heat. Add brussels sprouts and cook until they begin to color, about 3 minutes. Add mushrooms and garlic and saute another 2-3 minutes.
Add 1/4 cup chicken stock and cook until it evaporates, stirring over medium heat. Add soy sauce and cook, stirring occasionally, another 2 minutes. Add salt and pepper to taste. Remove from heat. Drizzle with truffle oil and toss to combine. Serve immediately.