Brussels sprouts with mushroom glaze
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]s6+fmBQ~q89ix MDɲ4h'-o!Hؿ^?">;lu7\c~X^O^;eHw]w6fF MޥǽҜ,ǫ";8J-^٘h7"mMi3VȲ;# x"h"Eҳd)2Y~L0C/ 6=T9 m-Y+b=+,Ck[.8Y ԝLl>څ.`0X#F۠mu{ +Fy"11|q" A7VDB*[z7e id,+SC5*h[s^X$IglYLFԕ n.P%<(aWwnc**U פּ kȋ$X(mU1DD}7sԄ1%'N>{>tII2 qqu9*_9Y7k֘(h?_/G/~_9˛1ώhMhGЧg8݋Kd%xwrxH͟a/=W5wYT}z6條`Am~py.h84);stKM(r=Հ:^ˋ)Fճ˻e">`.3 |4"Ru.X0@$ ƋEN3uܔ'Vbb@M*2:yHnn0$́Ӎs$˪ ʐ}(-Y>" đ2`otXH8x82Ȃ3̀~+#:,;'g!@c0EVWNR(kw Ud"]IȦ.A'.xAJGv?&,qJl/Ј!q,gZ'C9'v KX}z]XմAe$^.ݱd/*,2Fbڳ$2o0BSSH"dGܽ g/UYJ .)߃eJR@-V9ey( 610߼ѡX^[xeϓ@E-Я8 H*ц_hSNR̤L|Q*%)X]@ǣ dOwejiWd'-NZ3^V7X:KB>Uoj) G,T$`7<: Y+7Ȱ[rpP> GGG{b9$b| O)ʺWR;_AyNa4Ã=TtyYԐ~D1tpƁ?`^ei=n##ZOG>G@ 嫉_-N hT(k%5c`rPbt)RݺLni֊0(TIbP(`PYJ^/O{#(4&t\xɟ΋rR)+T2c` "_<0e'JfFnzߕTRwЙx) C0!mTVcWVTM8k:o6}تdd),(P6+@t%?Өm j[g7vRba6' K/wߩvŇ֙UM'Ow؛E0)ݓŮNjaB•x>^5d,Z,Zz~{2ZFT!ZjB}כr`R[haE.Cc?#&P*,`w9i1|~bULt, :h~Pa >iaN]{-YY 6LzB#*B~b>EՒWΝ++ǫ\0 YJڢAPŕkΪb-$ V$(RdSbzI.*8cٹ30rMľo˷>w4]Qy@@; 1j;SHƑyķ5n s _jىEI=׫}lrBl? 5p(s>p鮡#aN}ua(l"B oa݇xq:e|1eD6L XcцfH#\G {qi< 9KF:>7@tu`3 $@<@hBx5MèKވRԳiڤLXeE<2H N^xLC<ҘDc\<4с@39+@ 1.+ri-XLfBlyA`h,H$S4 ձ ei@XEi8O(MyѰſݟ0-[mZob#OFN [}Z&bCZ~iyi$G|Smutжa o_fiB$?>A`چ&1O &.xa #mK¾hK0҄(u@3K$t`3ooR 2֙Uզcrt4%~yq۔GLY1ooGu`4퓤f1\a . .D'a2R$EyiTF 7N<'`2*2(a/`cA5gghæ^BӲ|k{i<Yb5lڥ#86Ա`kgiAܮ+]J v蘒6j!8 --gKqqͻ:Ha,S!_1A<hޜvH: 0h1al ,ωɓі6i44i":e1nNT6K X '^ ׽^cҦ߿3m¥ q tMH$wuӨLꌒk ེid)F*Z6n!>ZЙc A3ʴ!l[O˽?Vߏ?=NsxP9sZ^5ۭʶZ6ϩl)͝n%nݱi}G`[2ʍ^a͞< 9~-}mdܶ]*so݆K[pv xOrU.䖢juE[|[oi7:o2Y/`kn߃k5ʦfi)78Xf[QYMc
Brussels sprouts with mushroom glaze
  Sprouts    Glaze    Low Fat    Side dish    Mushrooms    Vegetarian  
Last updated 10/4/2011 8:10:46 PM. Recipe ID 38589. Report a problem with this recipe.
]s6+fmBQ~q89ix MDɲ4h'-o!Hؿ^?">;lu7\c~X^O^;eHw]w6fF MޥǽҜ,ǫ";8J-^٘h7"mMi3VȲ;# x"h"Eҳd)2Y~L0C/ 6=T9 m-Y+b=+,Ck[.8Y ԝLl>څ.`0X#F۠mu{ +Fy"11|q" A7VDB*[z7e id,+SC5*h[s^X$IglYLFԕ n.P%<(aWwnc**U פּ kȋ$X(mU1DD}7sԄ1%'N>{>tII2 qqu9*_9Y7k֘(h?_/G/~_9˛1ώhMhGЧg8݋Kd%xwrxH͟a/=W5wYT}z6條`Am~py.h84);stKM(r=Հ:^ˋ)Fճ˻e">`.3 |4"Ru.X0@$ ƋEN3uܔ'Vbb@M*2:yHnn0$́Ӎs$˪ ʐ}(-Y>" đ2`otXH8x82Ȃ3̀~+#:,;'g!@c0EVWNR(kw Ud"]IȦ.A'.xAJGv?&,qJl/Ј!q,gZ'C9'v KX}z]XմAe$^.ݱd/*,2Fbڳ$2o0BSSH"dGܽ g/UYJ .)߃eJR@-V9ey( 610߼ѡX^[xeϓ@E-Я8 H*ц_hSNR̤L|Q*%)X]@ǣ dOwejiWd'-NZ3^V7X:KB>Uoj) G,T$`7<: Y+7Ȱ[rpP> GGG{b9$b| O)ʺWR;_AyNa4Ã=TtyYԐ~D1tpƁ?`^ei=n##ZOG>G@ 嫉_-N hT(k%5c`rPbt)RݺLni֊0(TIbP(`PYJ^/O{#(4&t\xɟ΋rR)+T2c` "_<0e'JfFnzߕTRwЙx) C0!mTVcWVTM8k:o6}تdd),(P6+@t%?Өm j[g7vRba6' K/wߩvŇ֙UM'Ow؛E0)ݓŮNjaB•x>^5d,Z,Zz~{2ZFT!ZjB}כr`R[haE.Cc?#&P*,`w9i1|~bULt, :h~Pa >iaN]{-YY 6LzB#*B~b>EՒWΝ++ǫ\0 YJڢAPŕkΪb-$ V$(RdSbzI.*8cٹ30rMľo˷>w4]Qy@@; 1j;SHƑyķ5n s _jىEI=׫}lrBl? 5p(s>p鮡#aN}ua(l"B oa݇xq:e|1eD6L XcцfH#\G {qi< 9KF:>7@tu`3 $@<@hBx5MèKވRԳiڤLXeE<2H N^xLC<ҘDc\<4с@39+@ 1.+ri-XLfBlyA`h,H$S4 ձ ei@XEi8O(MyѰſݟ0-[mZob#OFN [}Z&bCZ~iyi$G|Smutжa o_fiB$?>A`چ&1O &.xa #mK¾hK0҄(u@3K$t`3ooR 2֙Uզcrt4%~yq۔GLY1ooGu`4퓤f1\a . .D'a2R$EyiTF 7N<'`2*2(a/`cA5gghæ^BӲ|k{i<Yb5lڥ#86Ա`kgiAܮ+]J v蘒6j!8 --gKqqͻ:Ha,S!_1A<hޜvH: 0h1al ,ωɓі6i44i":e1nNT6K X '^ ׽^cҦ߿3m¥ q tMH$wuӨLꌒk ེid)F*Z6n!>ZЙc A3ʴ!l[O˽?Vߏ?=NsxP9sZ^5ۭʶZ6ϩl)͝n%nݱi}G`[2ʍ^a͞< 9~-}mdܶ]*so݆K[pv xOrU.䖢juE[|[oi7:o2Y/`kn߃k5ʦfi)78Xf[QYMc



 
      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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