BRUSSELS SPROUTS WITH MUSHROOMS AND HORSERADISH DILL BUTTER (for six)
1-1/2 pints Brussels sprouts, trimmed and halved
1-1/2 pints large cremini mushrooms, stemmed, wiped clean with a damp paper towel, and quartered
1 stick (8 tablespoons) unsalted butter
1 tablespoon drained, bottled horseradish
1 tablespoon cider vinegar
1 tablespoon minced fresh dill
salt and freshly ground black pepper to taste
- In a steamer set over boiling water, steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender.
- In a skillet saute mushrooms over high heat in 2 tablespoons butter for 5 minutes, stirring often. Add the steamed Brussels sprouts and turn off the heat.
- Melt the remaining 6 tablespoons butter in a small saucepan over moderate heat and stir in the horseradish, vinegar, dill and salt and pepper to taste. Pour the butter mixture over the vegetables in the skillet and toss over medium heat until they are warm, about 3 minutes.