ignatz (11/30/82)
We don't get all of our recipes from the radio, ya know. This is a desperation ploy that a friend and I pulled last night to rescue some fresh mushrooms and brussels sprouts from oblivion. It turned out so incredibly good that I'm probably going to do it again tonight. And it's so simple that you can do on the spur of the moment... Don't do this on a diet. Brussels Sprouts with Mushroom Caps Ingredients 20-30 fresh brussels sprouts. Actually, use a number corresponding to the number of people you plan to feed. Obviously, I haven't tried frozen, but I can't see why they wouldn't work... 1-2 cups mushroom caps. I'm certain that stems would work fine... 2-4 Tbsp. butter. The mushrooms and brussels sprouts are both evolved with the express purpose of absorbing butter; be generous. 3-7 cloves garlic, chopped or thinly sliced. Of course, too much garlic is just right, so add more as you smell fit. salt Procedure Cut thickest stems from brussels sprouts; cut an 'X' through the stem area. Soak for about 10-15 minutes in salt water, then boil in fresh water for 8-10 minutes, or till just tender. DON'T OVERCOOK!! Sautee mushrooms, garlic, and cooked brussels sprouts till the mushrooms are tender. Served two; both agreed it could have served one. This is a great side dish for real meals, and a real treat by itself. Dave Ihnat ihuxx!ignatz