Broccoliandmushroomsalad Food

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MUSHROOM BROCCOLI SALAD



Mushroom Broccoli Salad image

Perfect salad for potlucks or parties.

Provided by cookiecrumbles3

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

4 slices bacon
4 cups broccoli florets
¼ red onion, finely chopped
¼ cup raisins
1 cup chopped cremini mushrooms
¼ cup sunflower seed kernels
1 cup mayonnaise
¼ cup white sugar
3 tablespoons apple cider vinegar
salt and ground black pepper to taste

Steps:

  • Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.
  • Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.
  • Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
  • Pour mayonnaise mixture over vegetables; toss to coat.

Nutrition Facts : Calories 282.9 calories, Carbohydrate 15 g, Cholesterol 15.4 mg, Fat 23.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 280.3 mg, Sugar 10.5 g

BROCCOLI MUSHROOM SALAD



Broccoli Mushroom Salad image

Fresh-tasting, pretty and packed with broccoli, mushrooms, bacon and cheese, this simple salad makes a perfect partner for all kinds of summery entrees. -Deb Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 5

7 cups fresh broccoli florets
1 cup sliced fresh mushrooms
1/2 cup shredded cheddar cheese
1/3 cup prepared honey Dijon salad dressing
4 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and cook for 2-3 minutes or until crisp-tender. Drain and immediately place broccoli in ice water. Drain and pat dry., Transfer broccoli to a large bowl; toss with remaining ingredients.

Nutrition Facts : Calories 98 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

BROCCOLI MUSHROOM SALAD



Broccoli Mushroom Salad image

Make and share this Broccoli Mushroom Salad recipe from Food.com.

Provided by MarieRynr

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 bunch broccoli, cut into pieces
3 -4 carrots, peeled and sliced
1 small cauliflower, cut into florets
1 lb fresh mushrooms, sliced thin
3 -4 green onions, thinly sliced
1/2 cup sugar
1/3 cup red wine vinegar
1 teaspoon salt
1 -2 teaspoon celery seed
1 teaspoon paprika
1 teaspoon onion powder or 1/4 cup minced onion
1 cup vegetable oil

Steps:

  • Steam vegetables for 3 to 4 minutes.
  • Drain and rinse under cold water to stop cooking.
  • Drain well.
  • Place in a large bowl along with mushrooms and green onions.
  • Whisk together dressing ingredients.
  • Pour over vegetables.
  • Toss well.
  • Chill for 6 to 8 hours, stirring occasionally.

BROCCOLI AND MUSHROOM SALAD



Broccoli and Mushroom Salad image

This broccoli and mushroom salad is a great take-along salad for potlucks or picnics! Simple ingredients and super simple preparation make this an any-season favorite.

Provided by Wendi Galligan Abeberry

Time 1h40m

Yield 8

Number Of Ingredients 10

1 cup vegetable oil
½ cup white sugar
¼ cup cider vinegar
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon celery seed
1 teaspoon onion powder
1 large head broccoli, cut into bite-sized florets
1 (16 ounce) package sliced fresh mushrooms
2 stalks green onion, sliced

Steps:

  • Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
  • Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 18 g, Fat 27.7 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 309 mg, Sugar 14.4 g

PASTA AND BROCCOLI SALAD



Pasta and Broccoli Salad image

Cooking the pasta and the broccoli together makes this easy salad even simpler.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1 cup penne, fusilli, or ziti
Salt and pepper
2 cups broccoli florets
1/4 cup grated Parmesan
2 tablespoons olive oil
Lemon wedge (optional)

Steps:

  • Cook pasta in boiling salted water, 7 minutes. Add broccoli; cook until both pasta and broccoli are tender, about 5 minutes. Drain; rinse under cold water.
  • In a small bowl, combine pasta, broccoli, Parmesan, and 1/8 teaspoon each salt and pepper. Add olive oil, and toss. If desired, squeeze a lemon wedge over salad just before eating.

BROCCOLI MUSHROOM BAKE



Broccoli Mushroom Bake image

With lots of cheese, this broccoli and mushroom casserole never lasts long on the dinner table. You can serve this alongside many entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 11

3 tablespoons butter, divided
2 tablespoons all-purpose flour
1-1/2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup whole milk
2-1/2 cups shredded cheddar cheese
3 ounces cream cheese, softened
2 packages (10 ounces each) frozen broccoli cuts, thawed and drained
1/2 pound fresh mushrooms, chopped
1/2 cup seasoned bread crumbs

Steps:

  • In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms., Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.

Nutrition Facts :

BROCCOLI WITH WILD MUSHROOMS



Broccoli with Wild Mushrooms image

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

3/4 ounce dried porcini mushrooms*
1 cup hot water
3 tablespoons olive oil
1 pound fresh shiitake mushrooms, stemmed, thinly sliced
2/3 cup chopped shallots
2 1/2 pounds broccoli, cut into florets
1/4 cup (1/2 stick) unsalted butter
*Available at Italian markets, specialty foods stores and many supermarkets.

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 WITH MUSHROOMS AND ONIONS



Broccoli With Mushrooms And Onions image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pound broccoli florets or 2 pounds whole broccoli
1/2 to 2/3 pound mushrooms, washed, trimmed and sliced
1 large onion, finely chopped
1 to 2 tablespoons olive oil
1/2 cup dry white wine

Steps:

  • If broccoli is whole, cut into florets. Steam until tender but still firm.
  • Meanwhile, saute mushrooms and onion in hot oil until onion begins to turn golden.
  • Stir in wine and cook quickly to evaporate most of it.
  • Spoon mushroom-onion mixture over broccoli.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 37 milligrams, Sugar 3 grams

SAUTéED BROCCOLI AND MUSHROOMS



Sautéed Broccoli and Mushrooms image

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

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

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

CHINESE STYLE BROCCOLI WITH MUSHROOMS RECIPE - (4.6/5)



Chinese Style Broccoli with Mushrooms Recipe - (4.6/5) image

Provided by GratefulSea

Number Of Ingredients 0

Steps:

  • 1. Boil a large pot of water, and blanch broccoli for half a minute. Drain and set aside. 2. Heat oil in a wok, and sauté garlic, onion and ginger until fragrant. Add carrots, mushrooms and 2-3 tbsp water. Cook for two minutes, stirring frequently. 3. When the vegetables are softened, add the broccoli, seasoning, a bit more water, and cook for another two minutes (keep stirring). Add the diluted cornstarch and mix well. Boil the sauce for a minute, until it thickens. 4. Taste and adjust seasonings, if necessary. Enjoy! Optional for serving: Sprinkle with toasted sesame seeds.

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