1 tablespoon olive oil
400 g mushrooms
24 Brussels sprouts
3 onions
4 tomatoes, minced
2 cups vegetable stock
parsley
Jice and grated rind of 1 lemon
salt

Pre-heat oil in a frying pan and saute the mushrooms, sprouts, onions and tomatoes. Allow to cook for 3 minutes, stirring constantly. Add the vegetable stock, the lemon juice and rind and season with salt. Cook for 15 minutes over high heat until there is almost no more juice. Decorate with parsley and serve hot.