Sauteed Broccoli and Mushrooms in a Sherry Cream Sauce
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Cook time:
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Serves: 4 servings
- 1 pound of broccoli, in small florets or sliced thinly
- 8 ounces of baby bella mushrooms
- 1 small shallot, minced
- ½ cup of sherry
- ½ cup of heavy whipping cream
- olive oil
- kosher salt
- Saute mushrooms in olive oil in pan until browned. Remove and set aside.
- Toss broccoli in olive oil and kosher salt and sauté on medium high heat until golden brown and bright green. Add a couple of tablespoons of water to the pan and cover to help them cook quicker.
- Once soft, but still bright green, remove from pan and set aside.
- Heat a tablespoon of olive oil in pan, sauté shallot. Once soft, return mushrooms and broccoli to pan. Add sherry to pan and allow to reduce by a third to a half.
- Add cream to pan, reduce again and serve.
Recipe by Talia Bunting at https://www.taliabunting.com/sauteed-broccoli-and-mushrooms/
3.5.3208