SAUTéED SPROUTING BROCCOLI WITH MUSHROOMS & STILTON

Sautéed sprouting broccoli with mushrooms & stilton image

Combine crisp, purple sprouting broccoli with chestnut mushrooms and tangy cheese for an ideal Sunday roast side dish

Provided by Jane Hornby

Time 25m

Number Of Ingredients 6

Ingredients

500g purple sprouting broccoli , ends and larger stalks trimmed
1 tbsp olive oil
knob of butter
500g chestnut mushrooms , halved or quartered if very large
50g creamy stilton (or vegetarian alternative), crumbled or chopped
drizzle of extra virgin olive oil (optional)

Steps:

Bring a large pan of water to the boil, then add the broccoli. Boil for about 3 mins until bright green but not quite tender, then remove and cool under cold water. Drain well. Can be done up to a day ahead and kept covered in the fridge.
Combine the oil and butter in a large frying pan over a high heat. Once the butter is sizzling, add the mushrooms. Fry for 5 mins, stirring often, until golden.
Add the broccoli to the pan and toss together with the mushrooms. Cover the pan and cook for another 3 mins, shaking the pan now and again, until the broccoli stems are heated through and the mushrooms softened. Season well, then tip into a serving bowl, scatter with the cheese and drizzle with the oil, if you like.

Nutrition Facts : Calories 98 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium