In this recipe, sprouts and mushrooms are fried with butter for richness, then finished with lemon juice and parsley for freshness. This dish is perfect with lemon roasted chicken for a twist on a classic Sunday dinner.
- 350g Brussels sprouts
- 225g chestnut mushrooms
- 75g butter
- Small handful freshly chopped parsley
- Salt and pepper to taste
- Lemon juice to taste
Halve the sprouts. Boil the Brussels sprouts in water and salt for 10-12 minutes or until cooked to your taste. Drain and plunge into ice water, then drain really well to make sure you get all of the water out.
Slice the mushrooms. Heat the butter in a frying pan until melted, then add the mushrooms and fry until golden and tender. Add the drained sprouts and turn in all of the butter.
Add parsley and then enough lemon juice to coat the sprouts and mushrooms to taste. Season with salt and pepper to taste.