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

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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Pretty good

steponme
August 01, 2016
Went together easily and made a nice side dish but nothing outstanding here.

steponme's Review

veryslowcook
March 06, 2015
Very good.

veryslowcook's Review

dabears4
September 17, 2012
Thought the flavor was fine -- nothing special. Easy to whip up.

dabears4's Review

daneanp
April 18, 2011
Super Yummy!! I substituted white wine for sherry for a more subtle wine taste. Need to find a way to make this with chicken breast.

lizzardpisces's Review

lizzardpisces
March 08, 2009
Very good and very easy vegetable side dish. Everyone at my party really enjoyed it.