Trim Brussels sprouts and cut in
half. Steam until tender, about 6 to 10 minutes. Or microwave on high for 3 to 4
Bring the broth to a boil in a
nonstick pot. Mix in the lemon juice, mustard, and thyme. Add the mushrooms. Boil
the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts. Toss
to coat with the sauce.