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
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!
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
SAUTEED BROCCOLI
Our recipe for Sauteed Broccoli is an easy side dish that pairs well with any meal. Simply saute broccoli florets in Country Crock® Spread for buttery flavor and then simmer in vegetable broth until perfectly tender.
Provided by Country Crock®
Time 17m
Yield 6
Number Of Ingredients 5
Steps:
- Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
- Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.
Nutrition Facts : Calories 24.1 calories, Carbohydrate 4.7 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.8 g, Sodium 58.6 mg, Sugar 1.3 g
ROASTED BROCCOLI
Tender, flavorful, delicious, and a nice twist to steaming vegetables. This has become the new favorite way to prepare broccoli in our house. Try substituting asparagus or stir-fry vegetables too!
Provided by Kelly H.
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
- Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.
Nutrition Facts : Calories 68.5 calories, Carbohydrate 8 g, Fat 3.9 g, Fiber 2.2 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 717.9 mg, Sugar 2.2 g
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
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5/5 (1)Total Time 1 hr 20 minsServings 10-12
- 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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