Ingredients:

• 1.5lb of brussels sprouts (fresh or frozen)
• 1lb of white champignon mushrooms
• 2 onions
• 1.5-2 tablespoons of all purpose flour
• 3 garlic cloves
• 2 cups of water or vegetable broth
• Slice of lemon or 2 tablespoons of lemon juice
• 2 tablespoons of oil
• Ground black pepper to taste
• Salt to taste

Prepare ingredients, step-by-step:

1. Prepare ingredients: if you use frozen brussels sprouts, there is no need to thaw them:

   

2. Warm up a deep frying pan with 2 tablespoons of oil, peel onions, slice them into quarter circles and fry over moderate heat, until softened, stir from time to time:

   

3. While onions are cooking, clean and slice mushrooms, add them to the pan and fry onions and mushrooms together, stir occasionally:

   

4. Bring cooking pot with water to boil, salt to taste and add lemon juice:

   

5. Clean brussels sprouts from outer leaves, rinse them, slice big ones in halves; add them to the pot and cook over light simmering for 10 mins, then drain liquids from brussels sprouts with colander:

   

6. Season mushroom and onions mix with salt and ground black pepper to taste:

   

7. And continue cooking them until liquids from mushrooms evaporate:

   

8. Then peel and chop garlic cloves and add the to the frying pan, fry onions, garlic and mushrooms together for 6-8mins, don’t forget to stir:

   

9. Stir in about 2 tablespoons of flour in:

   

10. And about 2 cups of hot water to vegetable broth, cook sauce over light simmer until desired thickness:

    

11. Then add brussels sprouts you prepared earlier, mix cover with a lid and cook brussels sprouts with mushroom and onion sauce for 8 mins more:

    

12. Serve brussels sprouts cooked with mushroom and onion sauce as a no-meat main dish on its own, or as a side dish: