Brussels and Shrooms Saute

• 3 -4 tablespoons butter
• 12-34 cup thickly sliced onion
• 10 ounces white button mushrooms, halved (cut larger ones into quarters)
• 10 ounces frozen Brussels sprouts, thawed
• 14 teaspoon salt
• 14 teaspoon garlic powder
• 12 teaspoon pepper
• 1 teaspoon parsley
• 1 -2 tablespoon shredded parmesan cheese (optional)

1. In a large skillet, over med-high heat, melt butter.
2. Saute onion in the butter for about 2 minutes.
3. Add mushrooms and continue to saute for about 5 more minutes.
4. Add thawed Brussels sprouts, salt, garlic powder, pepper and parsley to skillet and continue to cook for an additional 3-5 minutes or until desired tenderness is reached.
5. Remove from heat and sprinkle with shredded parmesan, if desired; toss.
6. Serve.

butter, onion, white button mushrooms, brussels, salt, garlic, pepper, parsley, parmesan cheese

Taken from www.food.com/recipe/brussels-and-shrooms-saute-139992 (may not work)