Prep 15 mins
Cook 15 mins
Easy side dish that we love and make often with everything from meatloaf to steaks, and will be one of the side dishes for our Thanksgiving dinner, too. Cooking times are approximate, and may need longer if you prefer vegetables more "done".
- 3 tablespoons extra virgin olive oil
- 1 lb fresh shiitake mushroom, stemmed,thinly sliced (or a mix of sliced mushrooms, if you prefer)
- 1 small onion, chopped (or 2 shallots, if you prefer)
- 1 teaspoon thyme, to taste
- 2 -2 1⁄2 lbs broccoli, cut into florets
- 1 -2 tablespoon butter (optional)
- fresh ground black pepper
- parmesan cheese, grated or shredded
- Heat olive oil in large skillet or pot over medium high heat.
- Add broccoli and saute until it begins to turn bright green, keeping it moving in the pan so it doesn't burn.
- NOTE: if you like broccoli more"done", cook a bit longer; this recipe will yield a fairly crisp, crunchy broccoli.
- When broccoli is done*close* to your preference, add butter or a bit of extra oil to the pan, and add onion and thyme.
- Saute for a minute or two; add mushrooms and saute until mushrooms are tender and hot.
- Garnish with parmesan and more pepper.
- Serve at once.
This is a wonderful stir-fry vegetable recipe. I used half shiitake mushrooms and half white mushrooms. The thyme and onion flavors were strong and went very well with the broccoli and mushrooms. I served with grilled burgers and grilled corn.
This really is a great combination! Very, very easy to make and much more elegant than plain ol' broccoli, our usual stand-by. The thyme was a great addition, really added tremendous flavor. A full pound of Shitake mushrooms were a bit pricy, so I substituted half Shitakes and half button mushrooms to please both my tastebuds and my pocketbook. (Hmmm, portabellas, Sharon? I'll definitely try that one!) Thanks, Beth - we may never have plain broccoli again.
BF said, "This is the best broccoli I've ever had!" I used fresh white mushrooms and frozen broccoli and did add a bit of garlic. TY BethT!!!!!