Sautéed Brussel Sprouts and Shitake Mushrooms with Truffle Oil

October 29, 2009
0 Ratings
  • Serves 2-4
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

What You'll Need
  • 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
  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.
Contest Entries

See what other Food52ers are saying.

  • DonnaMommaBunny
  • Oui, Chef
    Oui, Chef
  • CarolynS

3 Reviews

DonnaMommaBunny August 26, 2017
Absolutely delicious! I always make a recipe the first time around, according to the ingredients and instructions, and I was not disappointed at all.
The only difference was that I used 1 cup of chicken broth versus the 1/4 cup called for in the recipe; but that's ok, as it all evaporated, and added even more flavor as it reduced.
The soy sauce was a great addition; it added just enough salt, and he,led create this lovely glaze on the veggies.
Thank you for this recipe, as I will certainly make this again! ❤️
CarolynS November 8, 2011
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.
Oui, C. October 30, 2009
I love the look and sound of these.