From the kitchen of Kate Bencker
brussels sprouts
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.
Using a sharp paring knife, cut an X into each base.
Place the brussels sprouts in a heavy oven-proof casserole.
Toss with 6 tablespoons of the butter, salt and a generous amount of pepper.
Stir in the lemon juice.
Cover tightly.
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
NOTES
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! -Kate