1 1/2 pounds small, fresh Brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup D’Avolio Wild Mushroom & Sage Infused Olive Oil
1 medium shallot thinly sliced
2 tbsp D’Avolio Pomegranate Balsamic
1 tsp salt
Fresh ground pepper to taste
Heat a heavy duty 12″ sauce pan, add the D’Avolio olive oil. Add the shallot and saute over medium heat until translucent. Add the mushrooms and Brussels sprouts and saute over medium-hugh heat until the mushrooms and Brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of the D’Avolio Pomegranate balsamic to the pan, stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the Brussels sprouts). Season with salt and pepper to taste. Serve immediately.