Brussels Sprouts, Mushrooms And Cheese Sauce

• 1/2 lb. (approximately 10 large) Brussels sprouts
• 1/2 c. chopped onion
• 1/2 lb. chopped mushrooms
• 2 Tbsp. butter
• 1/4 tsp. salt
• lots of fresh ground black pepper
• 1/2 tsp. dill weed
• 1/2 tsp. tarragon
• 1/2 tsp. dry mustard
• 1 Tbsp. flour
• 1 c. hot milk
• 1/2 tsp. horseradish
• 1 packed c. grated Cheddar

1. Steam Brussels sprouts 15 minutes.
2. Cook onion and mushrooms together in butter and salt for 10 minutes.
3. Add herbs as they cook.
4. Sprinkle in flour.
5. Stir.
6. Gradually drizzle in hot milk. Cook over low heat for 5 to 8 minutes.
7. Stir in Brussels sprouts, horseradish and cheese.
8. Spoon sauce over a dish of spaghetti and top with grated cheese and fresh pepper.

brussels, onion, mushrooms, butter, salt, lots of fresh ground black pepper, dill weed, tarragon, dry mustard, flour, hot milk, horseradish, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029850 (may not work)