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Sautéed Broccoli and Mushrooms

  • 30minutes
  • 89calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B9, B12, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 cups sliced mushrooms

  3. 1/4 cup sliced shallot

  4. 1/4 cup dry sherry

  5. 4 cups broccoli florets

  6. 1/2 teaspoon kosher salt

  7. crushed red pepper flakes

  8. 1/2 cup reduced-sodium fat-free chicken broth

  9. 1/4 teaspoon fresh ground black pepper

  10. slivered & toasted almonds or toasted cashews

Instructions Jump to Ingredients ↑

  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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