From the kitchen of Kate Bencker. This recipe comes from
Bill's aunt Helen Hoie. She was a well known artist in the
Hamptons. Her recipe was published in the NY Times!
Bill's aunt Helen Hoie. She was a well known artist in the
Hamptons. Her recipe was published in the NY Times!
8 tablespoons butter
Salt and freshly ground black pepper to taste
1/4 cup lemon juice
1 pound fresh mushrooms, sliced
Trim the brussels sprouts at the base, and using a sharp
paring knife, cut an X into each base.
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 @ 350 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. Sauté the
mushrooms over high heat until lightly browned, 5 to 8
minutes.
When the brussels sprouts are done, mix in the mushrooms
and serve.
Makes 8 servings
Salt and freshly ground black pepper to taste
1/4 cup lemon juice
1 pound fresh mushrooms, sliced
Trim the brussels sprouts at the base, and using a sharp
paring knife, cut an X into each base.
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 @ 350 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. Sauté the
mushrooms over high heat until lightly browned, 5 to 8
minutes.
When the brussels sprouts are done, mix in the mushrooms
and serve.
Makes 8 servings
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