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Caramelized Brussels Sprouts w/Cremini Mushrooms

1 1/2 pounds small, fresh brussel sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup TTOV's Wild Mushroom & Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons TTOV's Traditional 18 Year Balsamic 1 teaspoon salt Ground Pepper to taste.

Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Traditional 18 year balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussels sprouts). Season with salt and pepper to taste. Serve immediately.

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