Boiled Brussels sprouts tossed with sauteed mushroom with a sprinkling of parsley and lemon.
INGREDIENTS (for 6 servings):
- 4 cups Brussels sprouts, trimmed and halved
- 1/2 pound whole mushrooms
- 5 tablespoons butter
- 1/2 cup chopped fresh parsley
- salt and pepper to taste
- fresh lemon juice
Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.