Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Sautéed Broccoli and Mushrooms


  • 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


  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.