2 tbsp. butter
1 c. sliced mushrooms
1/2 c. chopped onion
2 (10 oz.) pkgs. frozen Brussels sprouts
Salted water
1/3 c. Italian salad dressing

Put butter, mushrooms and onion into frying pan. Saute until onion is soft and clear. Cook Brussels sprouts in salted water until tender. Drain. Add mushrooms and onion mixture to sprouts. Add dressing. Toss to coat. Serves 6 to 8.