Sautéed Brussel Sprouts and Shitake Mushrooms with Truffle Oil

October 29, 2009
Author Notes

Brussel sprouts and shitake mushroom pair up with garlic and soy sauce to create a rich and addictive flavor combination that promises to win over the most adamant crucifer-hater. Finished with a drizzle of truffle oil, the rustic brussel sprout is elevated to an elegant side dish. —TasteFood

  • Serves 2-4
  • 1 pound brussel sprouts
  • 2 tablespoons olive oil
  • 1/2 pound shitake mushrooms, ends trimmed, thickly sliced
  • 1 large garlic clove, minced
  • 1/2 cup chicken stock
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon white truffle oil
In This Recipe
  1. 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.
  2. Heat olive oil in a skillet over medium heat.
  3. Add brussel sprouts and sauté until they begin to color, 3 minutes.
  4. Add shitake mushrooms and garlic. Sauté until mushrooms begin to soften, 2-3 minutes.
  5. Add 1/4 cup chicken stock and cook, stirring, over medium heat until stock evaporates.
  6. Add remaining stock in increments, stirring, until brussel sprouts are crisp-tender.
  7. Add soy sauce and cook, stirring occasionally, 2 minutes.
  8. Add salt to taste (remember the soy saucee will also add salt) and pepper.
  9. Remove from heat.
  10. Drizzle with truffle oil and toss to combine. Serve immediately.
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