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
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
BRILLIANT SAUTEED BROCCOLI
If you want a slightly original restaurant-quality broccoli at any point within three days, this is the recipe you want! This is also great for entertaining guests with a large amount of food, and you want to shave some time without looking like you cut corners. This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food.
Provided by Aaron Geiger
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
- In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
- Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 6.2 g, Cholesterol 2.2 mg, Fat 5.6 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 143.7 mg, Sugar 2.1 g
GARLIC-SPIKED BROCCOLI AND MUSHROOMS
Make and share this Garlic-Spiked Broccoli and Mushrooms recipe from Food.com.
Provided by PugsAndKisses
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, heat oil over medium heat.
- Add garlic and saute 1 minute.
- Add mushrooms and saute 3 minutes, until mushrooms release juice.
- Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 40.9, Fat 1.8, SaturatedFat 0.2, Sodium 21.5, Carbohydrate 5.2, Fiber 1.9, Sugar 1.5, Protein 2.5
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
BROCCOLI-MUSHROOM SAUTE
This is a very flavorful option for making broccoli. I have a hard time getting my kids to eat broccoli, but they eat this willingly. Very quick and easy.
Provided by Mannymom
Categories Vegetable
Time 13m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, melt butter and saute onion until tender.
- Add broccoli, mushrooms (I use canned mushrooms), garlic salt and pepper to the skillet.
- Saute together for 2 minutes.
- Cover and cook over medium heat until broccoli is crisp-tender, stirring frequently (about 5-7 minutes).
SAUTEED BROCCOLI
Provided by Food Network Kitchen
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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
ASIAN BROCCOLI AND MUSHROOMS
Because it's easy and delicious and healthy. It tastes like those Chinese green beans you get at China Buffet, but a little better, 'cause it's broccoli
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, saute broccoli and mushrooms in olive oil, sesame oil and butter until tender. Add the garlic, seasoning blend and chipotle pepper; cook 1 minute longer.
Nutrition Facts : Calories 74 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 214mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED BROCCOLI, CAULIFLOWER AND MUSHROOMS
I have always prepared broccoli this way. Even my kids loved it when they were small. The flavors are just magnificent together! The key is to keep heat high so the vegetables brown while remaining somewhat crisp.
Provided by davianng
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible.
- Heat oil in a large saute or fry pan until very hot.
- Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown.
- Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown.
- The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.
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!
SAUTEED BROCCOLI AND MUSHROOMS
This recipe makes a great side to any meal. I always have a hard time finding ways to add in vegetables with meals and have them actually taste good. This recipe does that and there isn't much added calories or fat. It is one of my new favorite vegetable sides! The only changes I made were to skip the tablespoon of oil and instead used cooking spray.
Provided by nkoprince08
Categories Vegetable
Time 25m
Yield 3/4 cup serving, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add mushrooms and shallots to pan; saute 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; bring to a boil. Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in pepper.
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 212.2, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
SAUTéED SPROUTING BROCCOLI WITH MUSHROOMS & STILTON
Combine crisp, purple sprouting broccoli with chestnut mushrooms and tangy cheese for an ideal Sunday roast side dish
Provided by Jane Hornby
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Bring a large pan of water to the boil, then add the broccoli. Boil for about 3 mins until bright green but not quite tender, then remove and cool under cold water. Drain well. Can be done up to a day ahead and kept covered in the fridge.
- Combine the oil and butter in a large frying pan over a high heat. Once the butter is sizzling, add the mushrooms. Fry for 5 mins, stirring often, until golden.
- Add the broccoli to the pan and toss together with the mushrooms. Cover the pan and cook for another 3 mins, shaking the pan now and again, until the broccoli stems are heated through and the mushrooms softened. Season well, then tip into a serving bowl, scatter with the cheese and drizzle with the oil, if you like.
Nutrition Facts : Calories 98 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
BROCCOLI WITH MUSHROOMS AND ONIONS
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
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
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- 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; bring to a boil. Cover and cook 5 minutes or until broccoli is crisp-tender. Stir in pepper.
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