Recipe by Lizzie-Babette
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".
Top Review by FaithB25
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.
- 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
Directions See How It's Made
- 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.