Brussels Sprouts And Mushrooms - cooking recipe

Ingredients

1 1/2 lb. Brussels sprouts
1/4 lb. mushrooms
salt
1/2 lemon
6 Tbsp. butter
1/2 c. slivered almonds

Preparation

Clean and slice vegetables.
Place in large pan of salted water and bring to boil.
Add a squeeze of lemon juice and cook for 10 to 12 minutes until tender.
Heat 1/4 cup butter in skillet with a squeeze of lemon juice and cook the mushrooms for 4 minutes.
Drain the sprouts well and turn both vegetables into a warmed serving dish.
Mix and dot remaining butter then squeeze the remainder of lemon juice over top and sprinkle the almonds.