** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Soak mushrooms in stock until tender, about 1/2 - 1 hour.
2. Reserve the stock that the mushrooms have been soaking in.
3. If mushroom stems are tough, remove and discard.
4. Thinly slice mushrooms. Pour stock into a nonstick frying pan and bring to a boil.
5. Whisk in lemon juice, mustard and thyme. Boil until liquid is reduced by one third, about 3 minutes Immediately add mushrooms and brussel sprouts.
6. Toss well. Can use just about any vegetable if you don't want to use brussel sprouts.
7. I have used broccoli and even put this over a baked potato.
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Dietary Notes:
This recipe is low-fat with 0.5g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 31.13 per serving
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is high in Vitamin C with 65% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Mushroom, Sulfites, Fructose Malabsorption, Mustard allergies.
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