1 kg brussels sprouts 2 lb
50 ml butter 4 tbsp
15 ml oil 1 tbsp
1 large onion, finely chopped
250 g fresh mushrooms, finely chopped 1/2 lb
salt & pepper to taste
pinch of nutmeg
juice of one lemon
125 ml walnuts or pecans, chopped 1/2 cup
Trim stems, remove wilted outer leaves; wash brussels sprouts. Cut an X in the stem ends, simmer until tender-crisp, about 10 minutes.
In a frying pan, melt 2 tablespoons (25 ml) of butter with oil. Fry onions for 3 minutes at a high heat, stirring frequently. Add chopped mushrooms, salt and pepper to taste, and a pinch of nutmeg. Lower the heat, cook for 5 more minutes, stirring frequently. Add lemon juice and 2 tablespoons (25 ml) butter, stirring until butter melts. Mix very well, scrape pan and pour mixture over the drained brussels sprouts. Just before serving, add walnuts or pecans.
Serves 6