Brussels Sprouts with Mushroom Glaze
Categories: Low fat | Side dish | Vegetables | Vegetarian
Serves: 8 Servings
Ingredients:
- 8 lg Dried Mushrooms
- 1 1/3 c Vegetable Broth
- 2 ts Lemon Juice
- 2 ts Dijon Mustard
- 1 ts Dried Thyme
- 2 lb Brussels Sprouts; stemmed &
- -halved
Instructions:
Soak mushrooms in stock until tender, about 1/2 - 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
NOTES : Cal 83.8 Fat 1.1g
Carbs 16.6g
Dietary Fiber 5.3g
Protein 4.9g
Sodium 317mg
CFF 10.1%
Nutr. Assoc. : 0 0 5439 0 0 0 215
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