Sautéed Broccoli and Mushrooms

recipe
Because this dish cools down swiftly, prepare just before serving.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Lia Huber,

Cooking Light

September 2007
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