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Brussels Sprouts and Mushrooms

1 pound Brussels sprouts, shaved
2 cups mushrooms, sliced
4 T butter, ghee or olive oil
1 T fresh rosemary, chopped
2 cloves garlic, chopped
Salt and pepper

Heat cast iron skillet over high heat. When hot, add 1 T fat (butter, ghee or olive oil). Add mushrooms, salt and pepper, stir. Add another 1T fat, Brussels sprouts, salt and pepper. Mix and stir until mushrooms just start to brown. Let cook over medium heat for about 4 minutes. Add rosemary and another T of fat. Stir in melted fat and let cook until mushrooms are toasty brown. Add last T of fat and garlic and stir until fat is melted and you just start to smell the garlic. Serve and Enjoy!