SAUTéED 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 I used them and they were even better! 09/15/07
Provided by Manami
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Add broccoli and salt to pan; stir well.
- Stir in broth & red pepper flakes; bring to a boil.
- Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
- Enjoy!
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
PASTA WITH MUSHROOMS AND BROCCOLI
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.
Provided by Martha Rose Shulman
Categories dinner
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
- Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
- When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.
ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES
It's amazing to me sometimes how often the paleo diet can overlap with other popular types of diets. Many paleo recipes are equally viable for anyone following a keto diet, or even a vegan style diet. Today I'll be sharing a recipe that will delight paleo and vegan dieters alike. It's for an addictive roasted broccoli and mushrooms meal with onion wedges on the side and of course, a wide spectrum of nutrients. You have your vitamins, minerals and antioxidants, not to mention some heart-healthy monounsaturated fats as well thanks to the olive oil.
Provided by Jess
Yield 1
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Place the broccoli florets, mushrooms and red onion on a large baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and black pepper. Roast in preheat oven for 20-25 minutes or until lightly brown and tender. Remove from the oven. Drizzle with balsamic vinegar and toss to coat. Serve immediately.
ROASTED BROCCOLI WITH SAUTéED MUSHROOMS & SHALLOT RECIPE - (4.3/5)
Provided by dcarriger56
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place the broccoli on a baking sheet. Drizzle on some olive oil, sprinkle lightly with salt and pepper toss to coat. Roast for about 20 to 25 minutes turning over once. Heat olive oil in a skillet over medium heat. Add chopped shallot until it begins to soften. Turn heat to medium-high add the mushroom's add salt and pepper and saute for about 10 minutes. Once the liquid begins to evaporate,add in the balsamic vinegar and then add your broccoli and cook the flavor in for 2 minutes then serve and enjoy!
ROASTED BROCCOLI AND MUSHROOMS
Roasted broccoli and mushrooms is a simple side dish that is both delicious and easy to make.
Provided by Marjorie @APinchOfHealthy
Categories Side Dish
Time 22m
Number Of Ingredients 5
Steps:
- Preheat the oven to 400, and line a baking sheet with parchment paper.
- Rinse and chop the broccoli into bite-sized pieces; place them on the lined baking sheet.
- Wipe the mushrooms with a wet cloth to clean them. I halved any huge ones to make them around the same size.
- Drizzle with olive oil, and sprinkle on garlic powder, salt and pepper; toss with hands to evenly coat everything.
- Cook in the oven until tender, about 15 minutes.
- Taster to see if you need to add any more salt or pepper, and serve immediately.
Nutrition Facts : Calories 98 kcal, Carbohydrate 10 g, Protein 4 g, Fat 5 g, Sodium 41 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ROASTED BROCCOLI AND MUSHROOMS
Easy roasted broccoli and mushrooms - a healthy simple side dish with delicious flavor!
Provided by Joy Shull
Categories Main Dish
Time 25m
Number Of Ingredients 7
Steps:
- Halve or quarter your mushrooms and measure out two cups. For larger mushrooms, you might want to quarter, but my mushrooms were smaller, so I just halved them
- Measure and chop your broccoli florets
- Line a baking sheet with parchment paper and preheat the oven to 425 degrees
- Add mushrooms and broccoli to the parchment paper lined baking sheet
- Sprinkle on garlic powder, onion powder, salt, and pepper
- Drizzle with olive oil and use hands to toss to combine all the spices and oil evenly
- Arrange vegetables in an even layer for optimal cooking
- Roast at 425 degrees for 10 - 15 minutes, until beginning to brown
- Taste and add salt, if necessary
- Serve immediately
Nutrition Facts : Calories 137 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 331 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BROCCOLINI WITH SHALLOTS
Shallots and garlic are a nice complement to the peppery bite of the Broccolini.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Place Broccolini in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain well. Remove and keep warm., In the same skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add the Broccolini, lemon juice, salt and pepper. Saute for 1-2 minutes or until heated through.
Nutrition Facts : Calories 84 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI WITH ROASTED SHALLOTS & MUSHROOMS
Make and share this Broccoli With Roasted Shallots & Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven to 500 degrees.
- Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms.
- Spray the tops and put in the oven.
- Cook about 15 minutes, shaking the pan a few times during cooking.
- Remove when nicely browned all over.
- Coarsely chop shallots and slice mushrooms.
- Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick.
- Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water.
- Add florets on top.
- Cover and put over medium-high heat for 7 minutes.
- Put oil in a wok or large skillet over medium-high heat.
- Add broccoli, shallots, and mushrooms.
- Season with nutmeg, salt and pepper.
- Stir a few times until heated through.
Nutrition Facts : Calories 124, Fat 5.9, SaturatedFat 0.8, Sodium 60.1, Carbohydrate 15.7, Fiber 4.7, Sugar 3.5, Protein 6.2
SAUTéED MUSHROOMS AND BROCCOLI RABE
Steps:
- Gather the ingredients.
- Heat a large skillet over medium-high heat and add the oil.
- Add the mushrooms and garlic, season with salt and pepper, and sauté for about 10 minutes until the liquid has evaporated and the mushrooms have nicely browned.
- Add the broccoli rabe and red pepper flakes, and sauté for another 8 minutes or so, until the broccoli rabe is crisp and tender.
- Taste, and adjust the seasonings as needed.
- Serve hot and enjoy.
Nutrition Facts : Calories 76 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, Sodium 166 mg, Sugar 3 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
- Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
- Spoon the lemon-shallot mixture over the broccoli and serve.
BROCCOLI WITH WILD MUSHROOMS
Provided by Rick Rodgers
Categories Mushroom Vegetable Side Sauté Thanksgiving High Fiber Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place porcini in medium bowl. Pour 1 cup hot water over. Cover; let stand until softened, about 30 minutes. Using slotted spoon, transfer porcini to work surface. Chop porcini. Pour soaking liquid through strainer lined with wet paper towel and set over small bowl; reserve liquid.
- Heat oil in heavy large skillet over medium-high heat. Add shiitake mushrooms; sauté until tender and beginning to brown, about 6 minutes. Add shallots; sauté 2 minutes. Add porcini. Pour in reserved soaking liquid. Boil until almost all liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl.
- Cook broccoli in pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Mushrooms and broccoli can be made 1 day ahead. Cover separately; chill.)
- Melt butter in large skillet over medium-high heat. Add mushrooms and broccoli; sauté until heated through, about 5 minutes. Season with salt and pepper.
BROCCOLI AND MUSHROOMS
A quick and easy side to chicken breast or fish.
Provided by Mikekey *
Categories Vegetables
Time 30m
Number Of Ingredients 8
Steps:
- 1. In large skillet, heat oil over medium. Add mushrooms and shallots, cook 8 minutes or until mushrooms are beginning to brown.
- 2. Add sherry and cook 2 minutes, or until liquid is absorbed, stirring often.
- 3. Remove mushrooms from skillet with slotted spoon. Set aside.
- 4. Add broccoli, salt, and broth. Bring to boil, reduce heat to simmer, cover, and cook 10 minutes or until broccoli is crunchy but soft.
- 5. Return mushrooms to skillet. Add pepper. Toss vegetables to mix. Serve.
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- In a medium saucepan, heat 1/2 inch of canola oil until shimmering. In a bowl, toss the shallots with the rice flour. In four batches, fry the shallots, stirring gently, until golden, about 2 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate.
- Preheat the oven to 375°. In a large pot of salted boiling water, blanch the broccoli until just crisp-tender, 2 to 3 minutes. Drain and pat dry. Transfer to a large ceramic baking dish.
- In a large skillet, melt 2 tablespoons of the butter in the oil and cook over moderately high heat, stirring, until the butter turns golden, 2 minutes. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned, 8 minutes. Add the garlic and cook for 1 minute. Scrape the mushrooms into the baking dish. Add the cheese and toss. Spread the vegetables in an even layer and scatter the remaining 4 tablespoons of butter on top.
- Bake the casserole for about 15 minutes, until the cheese is just melted. Sprinkle the crispy shallots on top and bake for 15 minutes longer, until bubbling and the broccoli is hot. Let stand for 5 minutes before serving.
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- Heat oil in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring often, until deep golden brown, about 10 minutes. (Add a tablespoon or two of water if the mixture gets too dry.) Season with salt and pepper.
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