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