Sautéed Broccoli and Mushrooms |
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Prep Time: 13 Minutes Cook Time: 17 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07 Ingredients:
1 tablespoon olive oil |
4 cups sliced mushrooms |
1/4 cup sliced shallot |
1/4 cup dry sherry |
4 cups broccoli florets |
1/2 teaspoon kosher salt |
crushed red pepper flakes |
1/2 cup reduced-sodium fat-free chicken broth |
1/4 teaspoon fresh ground black pepper |
slivered & toasted almonds or toasted cashews |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
3. Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
4. Add broccoli and salt to pan; stir well.
5. Stir in broth & red pepper flakes; bring to a boil.
6. Cover and cook 5 minutes or until broccoli is crisp-tender.
7. Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
8. Enjoy!
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