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Shitake with Brussels Sprouts and Pomegranate

Delicious melange of winter and spring produce. 


  • 2 tbsp olive oil
  • 8 oz Shitake mushrooms
  • 1 lb Brussels sprouts
  • 2 tbsp balsamic reduction or 4 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp crushed red pepper flakes
  • 1 pomegranate seeds of
  • 1/2 cup rice and/or quinoa
  • 2 cups chopped lettuce
  • 3 tbsp citrus dressing
  • balsamic reduction for drizzling


  1. In a heavy skillet, heat the olive oil and saute the mushrooms and Brussels sprouts with the balsamic reduction until browned and tender. Add salt, pepper, and red pepper flakes and stir to heat through. 

  2. Serve over lettuce and rice and/or quinoa. Drizzle with citrus dressing and balsamic reduction.

Recipe Notes

To make very simple citrus dressing, whisk together 1/2 cup orange juice, 2 tablespoons balsamic vinegar, 1 tablespoon red rice vinegar, 1 tablespoon maple syrup, and 1/2 teaspoon each of salt and pepper (or to taste).