Sautéed Broccoli and Mushrooms

Ingredients

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

Method

  1. Heat oil in a large Dutch oven over medium-high heat.
  2. Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
  3. Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
  4. Add broccoli and salt to pan; stir well.
  5. Stir in broth & red pepper flakes; bring to a boil.
  6. Cover and cook 5 minutes or until broccoli is crisp-tender.
  7. Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.

http://www.food.com/recipe/saut-ed-broccoli-and-mushrooms-251732