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.
Char-grilled Broccoli with Sweet Tahini
Farmer’s Market green bean recipe
Figs wrapped in prosciutto
Potato Salad Winner Announced!!
Fillets of sole with sorrel
Gretchen and I love broccoli and shiitakes. Thanks for this great combo. Best to you and Steve. Vic Rosenberg
Sent from my iPad
Thanks Vic!! Happy New Year to you and Gretchen!
Absolutely adore both vegetables. Yet, have never paired them together. I always pan-fry broccoli and use their stems for a quick parsley sauce. Can’t quite get enough of the stuff!
Happy Hols.
Would love to see your parsley sauce recipe! Will you share?
Off course! The first is a quick version I cooked more recently using up a stem or stalk of a broccoli – as you obviously like them then this might be suitable:
http://feedthepiglet.wordpress.com/2012/11/27/hasselback-potatoes-and-a-quick-parsley-sauce/
This next one is far lengthier. It is possible to prep this the night before, as long as the parsley isn’t added:
http://feedthepiglet.wordpress.com/2012/04/22/parsley-sauce/
Thank you!!!
Mary- Happy holidays. We had your kale recipe last night to rave reviews. Thanks for sending all these goodies. Hi to Steve and the boys. Xoxo Donna
Sent from my iPad
Thanks Donna!! I made it last night too! Happy New Year to you and your brood! xoxo, Mary
I actually like the stems of the broccoli better than the heads, and using them doesn’t waste anything. This dish looks delicious! 🙂
I agree – more flavorful!!
Great post…I love broccoli!
Thanks
Thanks!! Please try it and let me know how you like it!