Sautéed Brussel Sprouts and Shitake Mushrooms with Truffle Oil

INGREDIENTS

• 1/2 teaspoon freshly ground black pepper
• 1/2 pound shitake mushrooms, ends trimmed, thickly sliced
• 1 large garlic clove, minced
• 2 tablespoons olive oil
• 1 pound brussel sprouts
• 1/2 teaspoon salt, to taste
• 1 tablespoon white truffle oil
• 2 tablespoons soy sauce
• 1/2 cup chicken stock