Brussels Sprouts In Mushroom Sauce
|Fresh brussels sprouts/2 packages, 10 ounce each, frozen brussels sprouts||2 Pound|
|Canned sliced mushrooms||8 Ounce (2 Cans, 4 Ounce Each)|
|Butter/Chicken fat||2 Teaspoon|
|Whole wheat flour||2 Tablespoon|
|Liquid from mushrooms and chicken stock||1 Cup (16 tbs)|
Steam brussels sprouts until tender but firm.
Drain mushrooms, reserving liquid, and saute them in butter or chicken fat.
Add flour, then mushroom liquid and chicken stock.
Stir until sauce is blended and thickened.
Season to taste.
Pour sauce over brussels sprouts and serve.