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Name: Brussels Sprouts with Mushroom Glaze (r T)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 ts Dijon mustard; 1 ts Dried thyme; 8 lg Dried Mushrooms; 1 1/3 c Vegetable broth; 2 lb Brussels Sprouts; stemmed &; 2 ts Lemon juice

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INGREDIENTS

2 ts Dijon mustard
1 ts Dried thyme
8 lg Dried Mushrooms
1 1/3 c Vegetable broth
2 lb Brussels Sprouts; stemmed &
2 ts Lemon juice

INSTRUCTIONS

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 dont 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 eat-lf.v096.n206 Date: Fri, 01 Nov 1996 02:08:56 -0800 From: Reggie Dwork 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

NOTES

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Brussels Sprouts with Mushroom Glaze (r T)

2 ts Dijon mustard
1 ts Dried thyme
8 lg Dried Mushrooms
1 1/3 c Vegetable broth
2 lb Brussels Sprouts; stemmed &
2 ts Lemon juice

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 dont 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 eat-lf.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

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Nutrition

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Serving Size: 1 Serving (588g)
Recipe Makes: 8 Servings

Calories: 30
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1826.8mg		63 %
Potassium 96.5mg		3 %
Total Carbohydrate 6.9g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 6.7g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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