Sauteed Brussels Sprouts with Mushrooms

Don't be a hater.  Brussels sprouts really are delicious.  Now, can someone please tell that to my husband?

What about you?  Lover or hater?

Try this dish - it'll convert you if you're the latter, for sure.

Sauteed Brussels Sprouts with Mushrooms
slightly adapted from TasteFood

1 pound brussels sprouts
2 tablespoons extra virgin olive oil
1 pound mushrooms, sliced
2 garlic cloves, chopped
1/2 cup chicken stock
2 tablespoons soy sauce
salt and pepper to taste
1 tablespoon truffle oil (optional)

Wash brussels sprouts.  Trim ends and remove any discolored leaves.  Cut in half, top to bottom.

Heat oil in a large skillet over medium heat.  Add brussels sprouts and cook until they begin to color, about 3 minutes.  Add mushrooms and garlic and saute another 2-3 minutes.

Add 1/4 cup chicken stock and cook until it evaporates, stirring over medium heat.  Add soy sauce and cook, stirring occasionally, another 2 minutes.  Add salt and pepper to taste.  Remove from heat.  Drizzle with truffle oil and toss to combine.  Serve immediately.