Brussels Sprouts With Mushroom Glaze - cooking recipe

Ingredients

8 large dried mushrooms
1 1/3 c. beef stock
2 tsp. lemon juice
2 tsp. Dijon mustard
1 tsp. dried thyme
2 lb. Brussels sprouts, steamed and halved

Preparation

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.