Brussels sprouts with mushroom glaze <r t>

8 Servings

Ingredients

Quantity Ingredient
8 larges Dried Mushrooms
1⅓ cup Vegetable Broth
2 teaspoons Lemon Juice
2 teaspoons Dijon Mustard
1 teaspoon Dried Thyme
2 pounds Brussels Sprouts; stemmed & halved

Directions

Soak mushrooms in stock until tender, about ½ - 1 hour.

Reserve the stock that the mushrooms have been soaking in. If mushroom stems are tough, remove and discard. Thinly slice mushrooms.

Pour stock into a nonstick frying pan and bring to a boil. Whisk in lemon juice, mustard and thyme. Boil until liquid is reduced by one third, about 3 min. Immediately add mushrooms and brussels sprouts. Toss well.

Can use just about any vegetable if you don't want to use brussels sprouts.

I have used broccoli and even put this over a baked potato.

Recipe By : Lose Weight Naturally Cookbook Posted to Digest eat-lf.v096.n206 Date: Fri, 01 Nov 1996 02:08:56 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 83⅘ Fat 1.1g

Carbs 16.6g

Dietary Fiber 5.3g

Protein 4.9g

Sodium 317mg

CFF 10⅒%

Nutr. Assoc. : 0 0 5439 0 0 0 215

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