Dinner Nov 13, 2024
Ingredients:
1 pound Brussels Sprouts
1 Portobello Mushroom
Butter
Kosher Salt
Freshly Ground Black Pepper
Balsamic Vinegar
2 Garlic Cloves, minced
Directions:
Preheat a large skillet over medium heat.
Meanwhile, cut off the ends of the Brussels sprouts and cut in fourths. Remove the stem from the portobello, rinse the cap, and slice into thin strips.
Grease the skillet with butter and add the Brussels sprouts cut side down, season with salt and pepper.
Turn the sprout to the other cut side once the first side is well seared.
Add a drizzle of balsamic vinegar and a little water, cover, and cook till tender.
Remove from skillet and set aside, grease pan with more butter.
Add mushroom slices to skillet, season with salt, pepper, and a drizzle of vinegar, and cook.
Once mushrooms are cooked, add Brussels sprouts back to the skillet. Add minced garlic and more salt, pepper, and/or vinegar if needed. Remove from heat and serve.
Final Notes:
Bacon would be a nice addition.
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