Title: Brussels sprouts with mushroom glaze 
 Categories: Low fat, Side dish, Vegetables, Vegetarian
      Yield: 8 Servings
 
      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
 
  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.