Looking for a mouthwatering way to spruce up your favorite cruciferous veggie? Move over, butter. Mushrooms aren’t just flavorful – this low-calorie vegetable is full of antioxidants, protein, fiber, vitamin B, and more. Try this delicious mushroom sauce that skips the dairy and sodium you might find in commercially produced cream-based mushroom soups, without ditching the flavor.
Not crazy about mushrooms? Try blending this sauce for all the flavor without the texture.
Ingredients
- 1 pound Brussels sprouts or broccoli, cabbage, kale, collards, or turnips
- 1 cup chicken broth, low sodium
- 2 tsp lemon juice
- 2 tsp spicy brown mustard
- 1 tsp dried thyme
- 1 cup sliced mushrooms
Directions
Trim Brussels sprouts and cut in half. Steam until tender, about 6 to 10 minutes. Or microwave on high for 3 to 4 minutes.
Bring the broth to a boil in a nonstick pot. Mix in the lemon juice, mustard, and thyme. Add the mushrooms. Boil until the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts. Toss well to coat with the sauce.
Makes 4 servings
Nutrition
Each serving contains:
- 70 calories
- 1 g fat
- 0 mg cholesterol
- 10 g carbohydrates
- 85 mg sodium
- 4 g dietary fiber
- 4 g protein
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