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Nutrition Facts
Serving Size 1 (152g) Recipe makes 6 servings The following items or measurements are not included below: reduced-sodium fat-free chicken broth
Calories 89
Calories from Fat 23		(25%)
Amount Per Serving		%DV
	Total Fat 2.6g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 163mg		6%
Potassium 374mg		10%
Total Carbohydrate 6.5g		2%
	Dietary Fiber 0.5g	1%
	Sugars 1.2g
Protein 3.1g		6%
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Sautéed Broccoli and Mushrooms

Recipe #251732 | 30 min | 13 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Manami
Sep 9, 2007

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

SERVES 6 (change servings and units)

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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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Broccoli
Main Ingredient > Vegetables > Peppers
Main Ingredient > Fruit > Nuts
Cuisine > North American > United States
Preparation > Time to Make > < 30 mins
Dietary > Kosher

Featured Reviews for This Recipe

From: PaulaG

On Nov 19, 2009

A really nice combination of flavors. I substituted red onion for the shallots. The broccoli florets were frozen. I did sprinkle lightly with sliced almonds.

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From: Mustang Sally 54269

On Jul 27, 2009

Great flavours! I didn't quite have enough mushrooms so I added abit of chopped red bell peppers. And, instead of red pepper flakes I added essence spice. Not a fan of nuts in my meals so didn't add them. Sometimes I add chopped waterchestnuts in place of nuts for the crunch, I'll try that next time. Absolutely loved this dish, thanks for sharing.

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From: KLHquilts

On Sep 15, 2007

Loved it! Nice to have a recipe that combines two of our favorite vegetables. Thanks for adding the red pepper flakes; I loved the zing this added. I left the almonds out, out of concerns for calories and fat ... and I ended up leaving out the chicken broth, because there was so much liquid left from the mushrooms and sherry that I felt I didn't need it. (I used cremini mushrooms.) Lovely — thanks for posting this!

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