RECIPES WITH BROCCOLI AND MUSHROOMS RECIPES

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BROCCOLI & MUSHROOM STIR-FRY RECIPE - FOOD.COM



Broccoli & Mushroom Stir-Fry Recipe - Food.com image

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".

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 237.7, FatContent 11.2, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 80.2, CarbohydrateContent 33.2, FiberContent 8.5, SugarContent 9.2, ProteinContent 8.3

PASTA WITH MUSHROOMS AND BROCCOLI RECIPE - NYT COOKING



Pasta With Mushrooms and Broccoli Recipe - NYT Cooking image

Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 8

2 large stalks broccoli (stems and crowns)
2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced 1/3 to 1/2 inch thick
2 garlic cloves, minced
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves (optional)
8 ounces spaghetti
Freshly grated Parmesan

Steps:

  • Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
  • Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
  • When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.

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See details »


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