Recipe - Brussels Sprouts With Mushroom Glaze R T

8 lg Dried Mushrooms
1 1/3 cup Vegetable Broth
2 teaspoon Lemon Juice
2 teaspoon Dijon Mustard
1 teaspoon Dried Thyme
2 pound Brussels Sprouts; stemmed &
halved

Soak mushrooms in stock until tender, about One half 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.
Recipe By : Lose Weight Naturally Cookbook

Posted to Digest eatlf.v096.n206

Date: Fri, 01 Nov 1996 02:08:56 0800

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 83.8 Fat 1.1g

Carbs 16.6g

Dietary Fiber 5.3g

Protein 4.9g

Sodium 317mg

CFF 10.1%

Nutr. Assoc. : 0 0 5439 0 0 0 215