INGREDIENTS
2 tsp
1 lemon, freshly squeezed juice from
1/4 lb
Brussels sprouts
2
medium cloves Garlic
8 oz
Mushrooms such as shiitake, mixed
1 tsp
Picked fresh thyme, leaves
1
Shallot, finely minced (about 1/4 cup), medium
1/2 cup
Vegetable or chicken stock, homemade or store-bought low sodium
1 lb
Orecchiette, dried
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil
4 tbsp
Butter
2 oz
Parmesan cheese