Broccoli And Mushrooms With Rosemary Recipes

GARLIC-SPIKED BROCCOLI AND MUSHROOMS

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.

BROCCOLI-MUSHROOM SAUTE

Steps:

• In large skillet, melt butter and saute onion until tender.
• Add broccoli, mushrooms (I use canned mushrooms), garlic salt and pepper to the skillet.
• Saute together for 2 minutes.
• Cover and cook over medium heat until broccoli is crisp-tender, stirring frequently (about 5-7 minutes).

BROCCOLI WITH ROSEMARY

Steps:

• Cut broccoli into florets, peel stems and slice crosswise into 1/2-inch pieces.
• Bring a large pot of water to a boil.
• Add broccoli and cook, uncovered, until tender, about 5 or 6 minutes.
• Drain well in colander and transfer to serving bowl.
• In a small saucepan, melt the butter until it starts to brown.
• Immediately add rosemary and salt, stir well.
• Pour hot butter mixture over broccoli, season with salt and pepper to taste, and stir well.
• Garnish with fresh rosemary sprigs, if desired, and serve hot.

BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

Steps:

• Clean broccoli.
• Trim off flowers into bite-size pieces, lightly peel broccoli stalks and slice into diagonal medallions.
• Heat wok on high. Add the oil and when the oil is hot add the broccoli, stir-fry rapidly until the broccoli is covered in oil.
• When the wok is no longer oily, add a splash of water or chicken stock and continue to fry, stirring constantly for 3 minutes, replenishing water/chicken stock whenever wok becomes dry.
• Toss in the prepared mushrooms and the garlic, stir, add half of the oyster sauce, stir, cover and simmer at medium heat two minutes.
• Serve drizzled with the remaining oyster sauce.