Brussels Sprouts with Sautéed Mushrooms

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart Brussels sprouts
  • 2 teaspoons salt
  • ¼ pound fresh mushrooms
  • ¼ cup butter
  • 2 tablespoons lemon juice
  • teaspoon freshly ground black pepper


    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 twelve to fifteen minutes, until crisp-tender. Drain if necessary.

    3. Wash and slice the mushrooms. Sauté them in the butter and one tablespoon of the lemon juice. Combine them with the cooked sprouts, the remaining lemon juice and the pepper. Add additional salt to taste. Serve at once.