Helen Hoie's Braised Brussels Sprouts

Ingredients

• 1 quart brussels sprouts
• 8 tablespoons butter
• Salt and freshly ground black pepper to taste
• ¼ cup lemon juice
• 1 pound fresh mushrooms, sliced

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    539 calories; 47 grams fat; 29 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 13 grams protein; 122 milligrams cholesterol; 62 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Trim the brussels sprouts at the base, and using a sharp paring knife, cut an X into each base.
2. Preheat oven to 350 degrees.
3. 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.
4. 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.
5. 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.
6. When the brussels sprouts are done, mix in the mushrooms and serve.