Brussels Sprouts and Mushrooms

Clean and slice vegetables.

Place in large pan of salted water and bring to boil.

Add a squeeze of lemon juice and cook for 10 to 12 minutes until tender.

Heat 1/4 cup butter in skillet with a squeeze of lemon juice and cook the mushrooms for 4 minutes.

Drain the sprouts well and turn both vegetables into a warmed serving dish.

Mix and dot remaining butter then squeeze the remainder of lemon juice over top and sprinkle the almonds.