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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Low fat, Side dish, Vegetables, Vegetarian 8 Servings

INGREDIENTS

8 Dried Mushrooms
1 1/3 c Vegetable Broth
2 t Lemon Juice
2 t Dijon Mustard
1 t Dried Thyme
2 lb Brussels Sprouts, stemmed &
halved

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 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
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

A Message from our Provider:

“God doesn’t call the qualified, He qualifies the called.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 75
Calories From Fat: 12
Total Fat: 1.4g
Cholesterol: <1mg
Sodium: 579.4mg
Potassium: 501.3mg
Carbohydrates: 13.5g
Fiber: 3.8g
Sugar: 2.5g
Protein: 4.7g


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