Brussels sprouts with mushroom glaze
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Brussels sprouts with mushroom glaze
  Sprouts    Glaze    Low Fat    Side dish    Mushrooms    Vegetarian  
Last updated 10/4/2011 8:10:46 PM. Recipe ID 38589. Report a problem with this recipe.
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      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.
  




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Recipe ID 38589 (Apr 03, 2005)

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