Brussels Sprouts with Mushroom Glaze
Brussels Sprouts With Mushroom Glaze is an moderately easy dinner. Made with 8 large dried mushrooms, 1 1/3 c. beef stock, 2 tsp. lemon juice, 2 tsp. dijon mustard and 1 tsp. dried thyme, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Soak mushrooms in stock until tender, about 1 hour.
Remove mushrooms; reserve the stock.
If mushroom stems are tough, remove and discard.
Thinly slice mushrooms.
Pour stock into a nonstick frying pan; bring to a boil.
Whisk in lemon juice, mustard and thyme; cook about 3 minutes.
Immediately add mushrooms and Brussels sprouts.
Toss well.
Serves 8.
π· Perfect Pairings
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