Sauteed Broccoli and Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Because this dish cools down swiftly, prepare just before serving. Ingredients:
1 tablespoon olive oil |
4 cups sliced mushrooms (about 1/2 pound) |
1/4 cup sliced shallots (about 1) |
1/4 cup dry sherry |
4 cups broccoli florets (about 1 bunch) |
1/2 teaspoon kosher salt |
1/2 cup fat-free, less-sodium chicken broth |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned. Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
2. Add broccoli and salt to pan; stir well. Stir in broth; bring to a boil. Cover and cook 5 minutes or until broccoli is crisp-tender. Stir in pepper.
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