Caramelized Maple Brussels Sprouts and Mushrooms

Hello, I made this today for my husband and I and I have to say Yummy it is just yummy. 

Caramelized Maple Brussels Sprouts and Mushrooms

2 cups sliced mushrooms
Himalayan salt to taste
2 Tbsp. olive oil
2 garlic cloves, minced
1/2 cup cashews ( I used Raw Cashews)
3 Tbsp. + ½ Tbsp. maple syrup (I used Pure maple syrup)
1lb Brussels sprouts, sliced into thin ribbons

Sauté mushrooms in skillet with olive oil, garlic, and Himalayan salt over medium heat, about 3 minutes.
Add the cashews (only if eating this as a Post-Reboot meal) and 3 Tbsp. maple syrup. Continue to sauté, about 3-5 minutes.
Remove the mushroom and cashew toss from skillet and set aside.
In the same skillet (don’t rinse – the flavors will soak into the Brussels!), add ½ Tbsp. maple syrup and turn up to medium/high heat, and add in the Brussels sprouts with Himalayan salt to taste.
Cook Brussels sprouts for about 7 minutes, until they reach a golden brown. Stir occasionally, but be sure to allow them to golden by not stirring too often.
When Brussels are finished, add them to the mushroom mixture and toss.
For a heartier meal, serve with quinoa.