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Sautéed Broccoli and Mushrooms

Yield 6 servings (serving size: about 3/4 cup)
Because this dish cools down swiftly, prepare just before serving.

Ingredients

  • 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

Nutrition Information

  • calories 63
  • caloriesfromfat 39 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 4.2 g
  • carbohydrate 6.4 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 212 mg
  • calcium 29 mg

How to Make It

  1. 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.

  2. 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.