Brussels Sprouts with Sauteed Shallots and Mashrooms
Ingredients
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1 tbsp olive oil
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2 - 3 shallots, thinly sliced
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10 Brussels sprouts, outer leaves removed, sliced in half
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6 or 7 mushrooms, cleaned and sliced
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2 sprigs fresh thyme, leaves removed
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Splash of white wine
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Salt and pepper to taste
Instructions
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.