1 1/2 lbs. Brussels sprouts
3/4 lb. button mushrooms
Salt
1/2 lemon
6 tbsp. butter
1/2 c. toasted slivered almonds

Trim the Brussels sprouts, removing any coarse outer leaves and then cut a cross in the base of the stems. Wipe the mushrooms clean with a damp cloth and trim the stems.

Bring a large pan of salted water to a boil, add the Brussels sprouts with a squeeze of lemon juice and cook for 10 to 12 minutes, until tender. During the last 5 minutes of the Brussels sprouts cooking time, heat 1/4 cup of the butter in a large skillet with a squeeze of lemon juice and cook the whole mushrooms for 3 to 4 minutes, turning frequently to ensure they are evenly coated.

Drain the sprouts well and turn both vegetables into a warmed serving dish. Mix well and dot the remaining butter and squeeze the remainder of the lemon juice over the top. Sprinkle with toasted almonds. Serves 4.