Brussels sprouts with mushroom glaze
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Wmo6`a?,3YImo-.ݦ]5D[)J!8n#E˯iS7[Xyxw|N>p%&IတmBGq)ڭQ<2x‰1>!>~\Ԁtߐkk0NnTH\Wa+/41F1WM,rh-2C eIä aoMlص!943g\bu)qP(Q_k(Ki>-!}. N= <F܄ș+i +05H9)z跌݄u#'61S(ܪS1aAJ9D0oC5F)9mb*87ppT(pq,.DGG5֯sf8) e.A+!R}DLx3l@FUff|uM=fc3oLi]gc,r0VLrrɩd~WMzT>r(sTpx3`Mz3鲩wVe"SNqDfހ!,FZEw-Cq}p&v.OF{,O.xgϼߟ}QPⶲ%NG݃uԤL˪\o@glK5 !5 5;3HعJ?0>ma)z9{CqLv/O.2UݞյL C_庌wk UE+RE\.JΗE W2YZ5)*Ӓ!܄segqV)n%[8ͶTJ6d ̃t$*¿]e/?J 3v =zu ?,kHnM|FjwXojxX /epnnn<%wkkKHr4zYgXAny Al!H{4 C S. [y{,Qqrv.GWsNW)rr/R6\",N] Ytpw[SkJ.bR 2H6=Jڈz *CYf9F2J\hI ʮXڃz\G臭NBUΤ B9=u! 9^[RyNC8:y뾚.7BG&ͥS
Brussels sprouts with mushroom glaze
  Sprouts    Glaze    Low Fat    Side dish    Mushrooms    Vegetarian  
Last updated 10/4/2011 8:10:46 PM. Recipe ID 38589. Report a problem with this recipe.
Wmo6`a?,3YImo-.ݦ]5D[)J!8n#E˯iS7[Xyxw|N>p%&IတmBGq)ڭQ<2x‰1>!>~\Ԁtߐkk0NnTH\Wa+/41F1WM,rh-2C eIä aoMlص!943g\bu)qP(Q_k(Ki>-!}. N= <F܄ș+i +05H9)z跌݄u#'61S(ܪS1aAJ9D0oC5F)9mb*87ppT(pq,.DGG5֯sf8) e.A+!R}DLx3l@FUff|uM=fc3oLi]gc,r0VLrrɩd~WMzT>r(sTpx3`Mz3鲩wVe"SNqDfހ!,FZEw-Cq}p&v.OF{,O.xgϼߟ}QPⶲ%NG݃uԤL˪\o@glK5 !5 5;3HعJ?0>ma)z9{CqLv/O.2UݞյL C_庌wk UE+RE\.JΗE W2YZ5)*Ӓ!܄segqV)n%[8ͶTJ6d ̃t$*¿]e/?J 3v =zu ?,kHnM|FjwXojxX /epnnn<%wkkKHr4zYgXAny Al!H{4 C S. [y{,Qqrv.GWsNW)rr/R6\",N] Ytpw[SkJ.bR 2H6=Jڈz *CYf9F2J\hI ʮXڃz\G臭NBUΤ B9=u! 9^[RyNC8:y뾚.7BG&ͥS



 
      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)

Wmo6`a?,3YImo-.ݦ]5D[)J!8n#E˯iS7[Xyxw|N>p%&IတmBGq)ڭQ<2x‰1>!>~\Ԁtߐkk0NnTH\Wa+/41F1WM,rh-2C eIä aoMlص!943g\bu)qP(Q_k(Ki>-!}. N= <F܄ș+i +05H9)z跌݄u#'61S(ܪS1aAJ9D0oC5F)9mb*87ppT(pq,.DGG5֯sf8) e.A+!R}DLx3l@FUff|uM=fc3oLi]gc,r0VLrrɩd~WMzT>r(sTpx3`Mz3鲩wVe"SNqDfހ!,FZEw-Cq}p&v.OF{,O.xgϼߟ}QPⶲ%NG݃uԤL˪\o@glK5 !5 5;3HعJ?0>ma)z9{CqLv/O.2UݞյL C_庌wk UE+RE\.JΗE W2YZ5)*Ӓ!܄segqV)n%[8ͶTJ6d ̃t$*¿]e/?J 3v =zu ?,kHnM|FjwXojxX /epnnn<%wkkKHr4zYgXAny Al!H{4 C S. [y{,Qqrv.GWsNW)rr/R6\",N] Ytpw[SkJ.bR 2H6=Jڈz *CYf9F2J\hI ʮXڃz\G臭NBUΤ B9=u! 9^[RyNC8:y뾚.7BG&ͥS