Broccoli With Roasted Shallots Mushrooms Recipes
ROASTED BROCCOLI WITH SAUTéED MUSHROOMS & SHALLOT RECIPE - (4.3/5)
Provided by dcarriger56
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place the broccoli on a baking sheet. Drizzle on some olive oil, sprinkle lightly with salt and pepper toss to coat. Roast for about 20 to 25 minutes turning over once. Heat olive oil in a skillet over medium heat. Add chopped shallot until it begins to soften. Turn heat to medium-high add the mushroom's add salt and pepper and saute for about 10 minutes. Once the liquid begins to evaporate,add in the balsamic vinegar and then add your broccoli and cook the flavor in for 2 minutes then serve and enjoy!
SAUTéED BROCCOLI AND MUSHROOMS
This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07
Provided by Manami
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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 & red pepper flakes; bring to a boil.
- Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
- Enjoy!
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
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- In a medium saucepan, heat 1/2 inch of canola oil until shimmering. In a bowl, toss the shallots with the rice flour. In four batches, fry the shallots, stirring gently, until golden, about 2 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate.
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- In a large skillet, melt 2 tablespoons of the butter in the oil and cook over moderately high heat, stirring, until the butter turns golden, 2 minutes. Add the mushrooms, season with salt and pepper and cook over moderately high heat until browned, 8 minutes. Add the garlic and cook for 1 minute. Scrape the mushrooms into the baking dish. Add the cheese and toss. Spread the vegetables in an even layer and scatter the remaining 4 tablespoons of butter on top.
- Bake the casserole for about 15 minutes, until the cheese is just melted. Sprinkle the crispy shallots on top and bake for 15 minutes longer, until bubbling and the broccoli is hot. Let stand for 5 minutes before serving.
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