Sauteed Broccoli And Mushrooms Recipes

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!

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).

Steps:

• Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
• Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

Steps:

• Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
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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.

Steps:

• Place porcini in medium bowl. Pour 1 cup hot water over. Cover; let stand until softened, about 30 minutes. Using slotted spoon, transfer porcini to work surface. Chop porcini. Pour soaking liquid through strainer lined with wet paper towel and set over small bowl; reserve liquid.
• Heat oil in heavy large skillet over medium-high heat. Add shiitake mushrooms; sauté until tender and beginning to brown, about 6 minutes. Add shallots; sauté 2 minutes. Add porcini. Pour in reserved soaking liquid. Boil until almost all liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl.
• Cook broccoli in pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Mushrooms and broccoli can be made 1 day ahead. Cover separately; chill.)
• Melt butter in large skillet over medium-high heat. Add mushrooms and broccoli; sauté until heated through, about 5 minutes. Season with salt and pepper.

Steps:

• Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
• Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.

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.

Steps:

• Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
• In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
• Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

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.

Steps:

• Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
• In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
• Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

Steps:

• In a large nonstick skillet coated with cooking spray, saute broccoli and mushrooms in olive oil, sesame oil and butter until tender. Add the garlic, seasoning blend and chipotle pepper; cook 1 minute longer.

Steps:

• If broccoli is whole, cut into florets. Steam until tender but still firm.
• Meanwhile, saute mushrooms and onion in hot oil until onion begins to turn golden.
• Stir in wine and cook quickly to evaporate most of it.
• Spoon mushroom-onion mixture over broccoli.