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Buttery Brussel Sprouts with Mushrooms




Source of Recipe


Aunt Saunny

1 pound Brussels sprouts, trimmed
2 cups chicken stock
1 tablespoon butter
2 tablespoons olive oil
1 pound mushrooms, sliced
2 shallots or 3 scallions, chopped
salt and pepper to taste

Place Brussels sprouts in a saucepan with the chicken stock, cover and cook until just tender, then drain and keep warm. In a heavy skillet, heat butter and oil, add mushrooms and shallots or scallions, and sauté slowly until vegetables are softened. Add Brussels sprouts and heat through. Add salt and pepper to taste. Serves 4.