Ingredients
-
1
-
4
-
1/4
-
1/4
-
4
-
1/2
-
-
1/2
-
1/4
-
-
-
-
-
-
Directions
Sauted Broccoli and Mushrooms,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 used them and they were even better! 09/15/07,Great! We wanted something different. I did use beef broth because I was out of chicken broth. Very tasty!,We get tired of the same old vegetable side dishes, so I’m always looking for something new. It is obvious I came a little late to this party, but thanks to the wonders of Google, I landed here. Great combination of two of our favorite flavors. I agree with the addition of red pepper flakes. (I did leave out the nuts.)Looking forward to making it again, and often.
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Steps
|
1
Done
|
Heat Oil in a Large Dutch Oven Over Medium-High Heat. |
|
2
Done
|
Add Mushrooms and Shallots to Pan; Saut 10 Minutes or Until Mushrooms Are Lightly Browned. |
|
3
Done
|
Stir in Sherry; Cook 2 Minutes or Until Liquid Evaporates, Stirring Frequently. |
|
4
Done
|
Add Broccoli and Salt to Pan; Stir Well. |
|
5
Done
|
Stir in Broth & Red Pepper Flakes; Bring to a Boil. |
|
6
Done
|
Cover and Cook 5 Minutes or Until Broccoli Is Crisp-Tender. |
|
7
Done
|
Stir in Black Pepper, If Using, and Toasted Slivered Almonds or Toasted Cashews. |
|
8
Done
|
Enjoy! |
