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!
BROCCOLI WITH ROASTED SHALLOTS & MUSHROOMS
Make and share this Broccoli With Roasted Shallots & Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven to 500 degrees.
- Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms.
- Spray the tops and put in the oven.
- Cook about 15 minutes, shaking the pan a few times during cooking.
- Remove when nicely browned all over.
- Coarsely chop shallots and slice mushrooms.
- Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick.
- Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water.
- Add florets on top.
- Cover and put over medium-high heat for 7 minutes.
- Put oil in a wok or large skillet over medium-high heat.
- Add broccoli, shallots, and mushrooms.
- Season with nutmeg, salt and pepper.
- Stir a few times until heated through.
Nutrition Facts : Calories 124, Fat 5.9, SaturatedFat 0.8, Sodium 60.1, Carbohydrate 15.7, Fiber 4.7, Sugar 3.5, Protein 6.2
BROCCOLI MUSHROOM BAKE
With lots of cheese, this broccoli and mushroom casserole never lasts long on the dinner table. You can serve this alongside many entrees.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt 2 tablespoons butter. Stir in the flour, Italian seasoning, garlic powder and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; stir in the cheeses until smooth (sauce will be thick). Fold in the broccoli and mushrooms., Spoon into a greased shallow 2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over vegetable mixture. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
Nutrition Facts :
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
BAKED BROCCOLI AND MUSHROOMS WITH CRISPY SHALLOTS
Steps:
- 1.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. 2.Preheat the oven to 375°. In a large pot of salted boiling water, blanch the broccoli until just crisp-tender, 2 to 3 minutes. Drain and pat dry. Transfer to a large ceramic baking dish. 3.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. 4.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. Make Ahead The casserole can be prepared through Step 3 and refrigerated overnight. Bring to room temperature before proceeding. The crispy shallots can be stored at room temperature overnight.
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