Day three... Sautéed Mushroom and Brussels Sprouts

Sautéed Mushroom and Brussels Sprouts with Chile and Mint

Ingredients

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)

Directions

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. 

Remove from heat and stir in mint. 

Enjoy!