Broccoli and shiitake mushrooms

The countdown is here! Christmas is tomorrow. I made this fantastic side dish for dinner last night that was so rich and flavorful, definitely worthy of a holiday dinner, yet so simple. I know you’re all ready for tomorrow but the season is a week long, so try this out.

It’s a new way of preparing and cooking broccoli for me. You get to enjoy the tasty stems as well, in a coin-like shape. The sautéed broccoli combined with the full, rich, complex flavors of the mushrooms – it’s divine. Prepared in butter and olive oil, all you need additionally is salt, pepper and LOVE. Enjoy! Happy holidays!!

SAUTEED BROCCOLI WITH SHIITAKE MUSHROOMS
– serves 4 – 6

2 tbs. unsalted butter
1 tbs. olive oil
15 – 20 large shiitake mushrooms, wipe caps clean with a damp paper towel, trim off ends of stems, then remove stems completely and chop fine, slice caps into 3 or 4 sections
1 large head of broccoli, trim and peel stems with a vegetable peeler, slice into 1/4 -1/2” rounds, cut tops into small flowerettes
Salt to taste
Pepper to taste

Put butter and olive oil in a large skillet over high heat. The butter will sizzle. As soon as the foam begins to subside, add the broccoli and mushrooms, spreading them out evenly over the bottom of the pan and then do not touch the pan for 3 minutes. Then toss, shake, cover and cook until the vegetables are crisp tender or done to your desired liking. This should take 3 – 6 minutes more. Salt and pepper to taste. Serve immediately.