Brussels Sprouts with Mushrooms

Cooking Recipes Catalogue

Boiled Brussels sprouts tossed with sauteed mushroom with a sprinkling of parsley and lemon.

INGREDIENTS (for 6 servings):


  • 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.