Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light September 2007

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

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Directions

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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.

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  • 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

63 calories; calories from fat 39%; fat 2.7g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.4g; protein 4.2g; carbohydrates 6.4g; fiber 2.2g; iron 0.9mg; sodium 212mg; calcium 29mg.
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