Because this dish cools down swiftly, prepare just before serving.
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
How to Make It
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.