About this recipe:Brussel sprouts are sauteed in butter with mushrooms, parsley and lemon juice, to create this wonderfully simply sprout dish. Serve alongside a roast for Christmas or Sunday lunch.
350g Brussels sprouts, trimmed and halved
225g whole mushrooms
30g fresh parsley, chopped
salt and pepper to taste
fresh lemon juice
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Method Prep:15min › Cook:25min › Ready in:40min
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 frying pan 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.