Brussels Sprouts with Sautéed Mushrooms

Preparation info
  • 4 to 6

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 quart Brussels sprouts
  • 2 teaspoons salt
  • ¼ pound

Method

  1. Wash and trim the sprouts. Soak them in four cups cold water containing one teaspoon salt for twenty minutes. Drain.

  2. Place the sprouts in a saucepan with one inch of boiling water and one teaspoon salt. Boil, uncovered, for three minutes. Cover and cook for