Sautéed Mushroom and Brussels Sprouts with Chile and Mint
1 pound Crimini mushroom, sliced
3 tablespoons olive oil*
¼ teaspoon hot red pepper flakes*
1 ½ pounds Brussels sprouts, trimmed and sliced lengthwise 1/4 inch thick
1/3 cup water
1 teaspoon dried mint
*Chili oil works perfectly (don’t use the pepper flakes and olive oil if using the chili oil)
Heat oil with red pepper flakes in a heavy skillet over medium-high heat until it shimmers.
Sauté Brussels sprouts with ½ teaspoon salt until crisp-tender, about 6 minutes.
Add mushroom and sauté 2 minutes.
Add water and boil until evaporated and vegetables are just tender, about 2 minutes.