Best Sautéed Broccoli And Mushrooms Recipes

SAUTéED BROCCOLI AND MUSHROOMS

Sautéed Broccoli and Mushrooms image

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

Ingredients

1 tablespoon olive oil
4 cups sliced mushrooms
1/4 cup sliced shallot
1/4 cup dry sherry
4 cups broccoli florets
1/2 teaspoon kosher salt
crushed red pepper flakes
1/2 cup reduced-sodium fat-free chicken broth
1/4 teaspoon fresh ground black pepper
slivered & toasted almonds or toasted cashews

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

SAUTEED BROCCOLI, CAULIFLOWER AND MUSHROOMS

Sauteed Broccoli, Cauliflower and Mushrooms image

I have always prepared broccoli this way. Even my kids loved it when they were small. The flavors are just magnificent together! The key is to keep heat high so the vegetables brown while remaining somewhat crisp.

Provided by davianng

Categories Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups broccoli, cut up
4 cups cauliflower, cut up
2 cups mushrooms, sliced
2 tablespoons garlic, minced
1/3-1/2 cup olive oil
salt and pepper, to taste

Steps:

Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible.
Heat oil in a large saute or fry pan until very hot.
Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown.
Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown.
The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.

FETTUCCINE NO-FREDO WITH BROCCOLI AND SAUTÉED MUSHROOMS

FETTUCCINE NO-FREDO WITH BROCCOLI AND SAUTÉED MUSHROOMS image

Categories Pasta Vegan

Yield 4 Servings

Number Of Ingredients 18

Ingredients

Sauce:
1 head cauliflower, chopped into small pieces
4 cups water
4-6 cloves garlic
1-2 tsp. basil
1/2-2 tsp. oregano
pinch cayenne pepper
salt to taste
freshly ground black pepper
pinch nutmeg
1 1/2 tbsp. nutritional yeast
Main:
2 large Portabella mushrooms, sliced 1/4-inch thick
2 cloves garlic
1/8 cup wine (I used white, but red will do)
salt to taste
1 pound fettuccine
1 head broccoli, cut into florets

Steps:

Sauce: Using the lesser amounts of each seasoning, place all the sauce ingredients except nutritional yeast into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it's completely tender, use a blender to puree the cauliflower to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.) Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer and thicken while you prepare the mushrooms and pasta. Sautéed Mushrooms: Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve. Pasta: Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms The pureed cauliflower forms a light yet creamy sauce that moistens the pasta and broccoli, while the sautéed mushrooms add chewy texture and earthy flavor. Besides being a great way to sneak a vegetable into a meal, this just tastes good. Try it with your favorite blend of spices and let me know your results.