Adapted from Joy The Baker’s Recipe (found on Pinterest)
It’s no secret that I love Brussels sprouts (it should be obvious from this post, this post, and this post). Or that I’ve recently developed a love for mushrooms (as seen here and here). Seriously, those are the two worst kept secrets in the history of all time.
I’d be a really great spy, wouldn’t I?
To quote Olaf from Frozen, “put ’em together, it just makes sense!” So I did just that.
- 3 tablespoons of olive oil
- 2 small shallots, minced
- 12 cremini mushrooms, washed, dried, and chopped into quarters
- 1 teaspoon of crushed garlic (or 1 clove of garlic, crushed and minced)
- 1 bag of sliced Brussels sprouts (or about 10 Brussels sprouts, sliced into ribbons)
- 1 lemon, juiced
- pinch of freshly ground black pepper, or to taste
- pinch of sea salt, or to taste
Heat the olive oil in a large skillet (preferably with sides so the food doesn’t go flying out of the pan as you cook it) over medium heat. Add the shallots to the heat and sauté until they’re translucent and starting to brown a bit. Add the mushrooms and continue to sauté.
Once the mushrooms are softened and starting to brown, add the garlic and the Brussels sprouts. Stir to mix the ingredients, increase the heat to medium-high, and continue to sauté. When the Brussels sprouts are browned, remove the skillet from the heat and add the lemon juice, sea salt, and freshly ground black pepper. Toss, plate, serve, and enjoy!