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 saut� slowly until vegetables are softened. Add Brussels sprouts and heat through. Add salt and pepper to taste. Serves 4.
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