Brussel Sprouts and Mushroom Hash

My family loves Brussels sprouts. I usually roast them in the oven with a little olive oil, but I determined it was time to come up with a new way to cook them. This dish comes together easily, packs quite a bit of flavor, and is a heartier side than Brussels sprouts alone.

Ingredients:

1 T olive oil

8 oz mushrooms

⅛ t onion powder

Dash of salt

1 pkg Brussels sprouts (12 – 16 oz)

1 clove garlic, minced

½ cup chicken stock or vegetable stock

¼ t salt

⅛ t pepper

Directions:

Place oil in skillet over medium-high heat. While oil is heating, clean mushrooms (wipe any visible dirt off with a paper towel) and slice them into approximately ¼” slices.

When oil is hot, add mushrooms to skillet and sprinkle with onion powder and salt. Cook, stirring occasionally, until most of the moisture has been released from the mushrooms and they are browned, about 10-15 minutes.

While mushrooms are cooking, prepare the Brussels sprouts. Trim the ends off and discard. Slice each sprout into approximately ¼” slices.

When mushrooms are browned, turn the heat down to medium. Add garlic and Brussels sprouts to skillet and cook for 2 minutes, stirring often.

Add chicken or vegetable stock, salt, and pepper to skillet, scraping to remove any browned bits from the pan. Once all the stock has been absorbed by the sprouts, cook an additional few minutes to brown them a bit before serving.