recipelink.com Chat Room Recipe Swap - 2000-12-13
From: Nancy,.SanFran

Brussels Sprouts and Mushrooms Dijonnaise
Recipe By : EVERYBODY COOKS
Serving Size : 8

2 pounds fresh Brussels sprouts
2 Tablespoons water
1 Tablespoon honey
1 Tablespoon Dijon mustard
1 teaspoon cornstarch
1 Tablespoon butter or margarine
1/2 pound sliced mushrooms
1 cup green onion -- sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Trim stems of Brussels sprouts and remove any wilted outer leaves; cut in half through stem. In large saucepan, bring 4 cups water to a boil over high heat; add Brussels sprouts. Return to boil; reduce heat slightly and cook, uncovered, for 10-12 minutes or until tender. Drain; cover and set aside.

Meanwhile, in small bowl, combine the 2 Tablespoon water, honey, mustard, and cornstarch, stirring to dissolve cornstarch; set aside.

In large nonstick skillet, heat butter over medium-high heat. Add mushrooms and cook for 4-6 minutes or until tender. Stir in green onion and mustard mixture. cook for 1-2 minutes, stirring constantly, or until bubbly. Add Brussels sprouts; toss gently to coat. Season with salt and pepper; serve immediately.

Makes 8-10 servings