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 &
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.
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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