Sautéed Broccoli and Mushrooms

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

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 39%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.2g
  • Carbohydrate: 6.4g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 212mg
  • Calcium: 29mg

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

  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.
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