by TasteFood
View
my 58 recipes »
Photo by TasteFood
TasteFood's Notes:
Expand1 pound brussel sprouts Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/2 pound shitake mushrooms, ends trimmed, thickly sliced Ask a question about this ingredient
1 large garlic clove, minced Ask a question about this ingredient
1/2 cup chicken stock Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
1/2 teaspoon salt, to taste Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
1 tablespoon white truffle oil Ask a question about this ingredient
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.
Ask a question about this stepHeat olive oil in a skillet over medium heat.
Ask a question about this stepAdd brussel sprouts and sauté until they begin to color, 3 minutes.
Ask a question about this stepAdd shitake mushrooms and garlic. Sauté until mushrooms begin to soften, 2-3 minutes.
Ask a question about this stepAdd 1/4 cup chicken stock and cook, stirring, over medium heat until stock evaporates.
Ask a question about this stepAdd remaining stock in increments, stirring, until brussel sprouts are crisp-tender.
Ask a question about this stepAdd soy sauce and cook, stirring occasionally, 2 minutes.
Ask a question about this stepAdd salt to taste (remember the soy saucee will also add salt) and pepper.
Ask a question about this stepRemove from heat.
Ask a question about this stepDrizzle with truffle oil and toss to combine. Serve immediately.
Ask a question about this step
Made this last night for dinner, with a minor tweak -- substituting freshly grated parmesan cheese for the soy sauce and truffle oil. Just lovely, this recipe is a keeper.