Brussels Sprouts with Sauteed Shallots and Mashrooms
1 tbsp olive oil
2 - 3 shallots, thinly sliced
10 Brussels sprouts, outer leaves removed, sliced in half
6 or 7 mushrooms, cleaned and sliced
2 sprigs fresh thyme, leaves removed
Splash of white wine
Salt and pepper to taste
1. In a small pan heat olive oil and add shallots, cooking until translucent, 4 or 5 minutes. Add Brussels sprouts and cook until browned and just tender, 6 - 10 minutes, depending on the size of the sprouts.
2. Remove shallots and sprouts to a bowl and set aside. Add more oil to the pan in necessary and add mushrooms and thyme leaves, cooking until tender, 5 or 10 minutes, depending on the type of mushroom you use. Add a splash of white wine and salt and pepper to taste. Return shallots and sprouts to the pan and cook until just heated through.