1 (1 lb.) pkg. Brussels sprouts, cooked and drained
1/2 c. finely chopped onion in butter
1 bouillon cube, dissolved in 1/4 c. water
1 c. sauteed mushrooms (optional)

Saute onion in 2 teaspoon butter until soft. Add sprouts and bouillon, stir over heat until liquid evaporated. Serve immediately with pork or fowl.