Slice the mushrooms and shred the brussels sprouts.
1 - 1½ Cups Sliced Mushrooms of Choice, 2-3 Cups Shredded Brussels Sprouts
In a skillet over medium-high heat, add some of the olive oil and mushrooms. Allow the mushrooms to become golden, adding more olive oil as needed before continuing.
2-3 Tablespoons Olive Oil, 1 - 1½ Cups Sliced Mushrooms of Choice
Add the shredded brussels sprouts to the pan with the mushrooms and continue to cook until they have softened and started to caramelize. Be sure to salt the brussels sprouts at this point to help reduce any bitterness.
2-3 Cups Shredded Brussels Sprouts, 2 Teaspoons Salt
When the vegetables are almost done, add the garlic to pan and let it become fragrant.
2-3 Cloves Garlic
Once the mushrooms and brussels sprouts have been sauteed, add the goat cheese and gently stir it until it becomes soft and starts to melt into the vegetables.
8-10 Ounces Goat Cheese
To the skillet, add in the lemon juice, balsamic vinegar and spices.
2 Tablespoons Lemon Juice, 1 ½ Tablespoons Balsamic Vinegar, 2 Teaspoons Salt, 1 Teaspoon Pepper.
Slowly start adding in the reserved cooking water a little bit at a time until the goat cheese sauce comes together to the constency you like.
2-3 Cups Reserved Starchy Cooking Water