Recipe by Mannymom
This is a very flavorful option for making broccoli. I have a hard time getting my kids to eat broccoli, but they eat this willingly. Very quick and easy.
Top Review by TOOLBELT DIVA
Broccoli was one of the green vegetables of choice for my Designer Thanksgiving Dinner, and what better way to serve broccoli, than with my favourite "funghi", portabello. I had thought of using shitake, but decided the wilting of shitake during cooking would detract from the vibrant broccoli green. Portabello keeps its shape, especially when sliced thickly... In place of garlic salt, I added a half dozen thinly sliced garlic cloves for an equally desirable flavour with none of the sodium. How pretty and so very edible it all looked surrounded by the whites of potatoes, oranges of squash and sanguine beets... Thank you Mannymom for your valuable contribution to my Thanksgiving Dinner.
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 onion, thinly sliced
- 4 cups broccoli florets
- 2 (4 ounce) cans mushrooms or 8 ounces fresh mushrooms, quartered
- 1⁄2 teaspoon garlic salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- 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).