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    You are in: Home / Recipes / Sautéed Broccoli and Mushrooms Recipe
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    Sautéed Broccoli and Mushrooms

    Sautéed Broccoli and Mushrooms. Photo by PaulaG

    1/1 Photo of Sautéed Broccoli and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    13 mins

    17 mins

    Manami's Note:

    This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07

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    Units: US | Metric


    1. 1
      Heat oil in a large Dutch oven over medium-high heat.
    2. 2
      Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
    3. 3
      Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
    4. 4
      Add broccoli and salt to pan; stir well.
    5. 5
      Stir in broth & red pepper flakes; bring to a boil.
    6. 6
      Cover and cook 5 minutes or until broccoli is crisp-tender.
    7. 7
      Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
    8. 8

    Ratings & Reviews:

    • on November 19, 2009


      A really nice combination of flavors. I substituted red onion for the shallots. The broccoli florets were frozen. I did sprinkle lightly with sliced almonds.

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    • on July 27, 2009


      Great flavours! I didn't quite have enough mushrooms so I added abit of chopped red bell peppers. And, instead of red pepper flakes I added essence spice. Not a fan of nuts in my meals so didn't add them. Sometimes I add chopped waterchestnuts in place of nuts for the crunch, I'll try that next time. Absolutely loved this dish, thanks for sharing.

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    • on September 15, 2007


      Loved it! Nice to have a recipe that combines two of our favorite vegetables. Thanks for adding the red pepper flakes; I loved the zing this added. I left the almonds out, out of concerns for calories and fat ... and I ended up leaving out the chicken broth, because there was so much liquid left from the mushrooms and sherry that I felt I didn't need it. (I used cremini mushrooms.) Lovely -- thanks for posting this!

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    Nutritional Facts for Sautéed Broccoli and Mushrooms

    Serving Size: 1 (113 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 89.8
    Calories from Fat 23
    Total Fat 2.5 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 163.8 mg
    Total Carbohydrate 6.5 g
    Dietary Fiber 0.4 g
    Sugars 1.1 g
    Protein 3.0 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

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