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Brussels Sprouts with Mushrooms


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Brussels Sprouts with Mushrooms


- 1 Tbsp olive oil

- 2-3 shallots, thinly sliced

- 10 Brussels sprouts, 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 if necessary and add mushrooms and thyme leaves, cooking until tender, 5-10 minutes. 

3) Add a splash of white wine along with salt and pepper to taste. Return shallots and sprouts to the pan and cook until just heated through. 


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