HELEN HOIE'S BRAISED BRUSSELS SPROUTS

Helen Hoie's Braised Brussels Sprouts image

Provided by Florence Fabricant

Time 50m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 quart brussels sprouts
8 tablespoons butter
Salt and freshly ground black pepper to taste
1/4 cup lemon juice
1 pound fresh mushrooms, sliced

Steps:

Trim the brussels sprouts at the base, and using a sharp paring knife, cut an X into each base.
Preheat oven to 350 degrees.
Place the brussels sprouts in a heavy oven-proof casserole, and toss with 6 tablespoons of the butter, salt and a generous amount of pepper. Stir in the lemon juice.
Cover tightly, and bake for 25 to 35 minutes, until the brussels sprouts are just tender. Baste and stir 2 to 3 times during the cooking.
While the brussels sprouts are baking, heat the remaining 2 tablespoons butter in a large, heavy skillet. Saute the mushrooms over high heat until lightly browned, 5 to 8 minutes.
When the brussels sprouts are done, mix in the mushrooms and serve.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams