Helen Hoie's Braised Brussels Sprouts

• 1 quart brussels sprouts
• 8 tablespoons butter
• Salt and freshly ground black pepper to taste
• 1/4 cup lemon juice
• 1 pound fresh mushrooms, sliced

1. Trim the brussels sprouts at the base, and using a sharp paring knife, cut an X into each base.
2. Preheat oven to 350 degrees.
3. Place the brussels sprouts in a heavy oven-proof casserole, and toss with 6 tablespoons of the butter, salt and a generous amount of pepper.
4. Stir in the lemon juice.
5. Cover tightly, and bake for 25 to 35 minutes, until the brussels sprouts are just tender.
6. Baste and stir 2 to 3 times during the cooking.
7. While the brussels sprouts are baking, heat the remaining 2 tablespoons butter in a large, heavy skillet.
8. Saute the mushrooms over high heat until lightly browned, 5 to 8 minutes.
9. When the brussels sprouts are done, mix in the mushrooms and serve.

brussels sprouts, butter, salt, lemon juice, mushrooms

Taken from cooking.nytimes.com/recipes/313 (may not work)