Sautéed Brussel Sprouts and Shitake Mushrooms with Truffle Oil

Directions

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.