1 pound Brussels sprouts, washed
2-3 TBLS oil
1 cup mushrooms, sliced
1 cup leeks or onions, thinly sliced
¼ cup parmesan cheese, grated
1-2 TBLS lemon juice
salt and pepper to taste

Boil Brussels sprouts whole in 1” of water for 5 minutes.  Run under cold water to cool and set aside.  Sauté mushrooms and leeks in oil until tender, stirring to prevent sticking.  Halve, quarter, or chop the cooked Brussels sprouts and add to skillet with mushrooms and leeks.  Sauté 3-5 min longer until sprouts are browning.  Toss with parmesan and lemon juice and serve hot.