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Sauteed Broccoli and Mushrooms in a Sherry Cream Sauce

November 11, 2015 by Talia Bunting 4 Comments

After the obligatory Thanksgiving dishes (broccoli and cheese sauce for the Barnes) as well as the standard ones like stuffing, mashed potatoes, gravy and oh yeah, turkey, usually a few new creations hit our table each year. One year I made pureed carrots with mint (we’re never making that again). But this new recipe, sautéed broccoli with mushrooms in a sherry cream sauce, is delicious and worthy of adding to your Thanksgiving spread.

Sauteed Broccoli and Mushrooms

My Notes about Sauteed Broccoli and Mushrooms

I cook with my chef’s pan for dish. Being non stick (which I generally am opposed to) makes it easy to transfer ingredients in and out of. Additionally, it’s shallow so you’re able to get a golden brown color on the broccoli (which gives flavor) versus steaming them.

Make sure the broccoli is either small or thin, it will brown quicker and retain the bright green color.

I was inspired by this dish originally, but then I changed everything except the shallot, cream and sherry.

5.0 from 2 reviews
Sauteed Broccoli and Mushrooms in a Sherry Cream Sauce
 
Save Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. Saute mushrooms in olive oil in pan until browned. Remove and set aside.
  2. 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.
  3. Once soft, but still bright green, remove from pan and set aside.
  4. 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.
  5. Add cream to pan, reduce again and serve.
3.5.3208

 

Filed Under: All Recipes, Side Dishes

« How to Make Mashed Potatoes
Maple Bacon Brussels Sprouts for Thanksgiving »

Comments

  1. kazy says

    November 7, 2019 at 12:42 am

    I loved this. It came out so good. Definitely a keeper.
    I normally wouldn’t have done what I did on the last night I ate this, but I had some leftover rice which I knew if I didn’t use, it would go bad, so I decided to add it to the mushrooms, broccoli and cream sauce. It satisfied my craving for a grain as I’ve been determined not to have any grains with my meals until I lose weight, and staying off them during the week has really helped. I also made my own homemade heavy cream using half and half, butter and flour, which reduced the calories of this recipe by leaps and bounds. Thanks for sharing.

    Reply
    • Talia Bunting says

      March 29, 2020 at 3:02 pm

      That’s awesome, glad you liked it!:)

      Reply
  2. Zoe Kalionzes says

    February 22, 2022 at 10:45 pm

    This is delicious! I had some Sherry and I just googled “sauté vegetables Sherry”. Not many things came up.
    I added a little red pepper flakes to give it a little kick because I wasn’t sure how much broccoli or mushrooms I had on hand I reduce the cream and Sherri to 1/3 cup to be on the safe side.

    Reply

Trackbacks

  1. The Top Ten Pantry Staples Always in My Kitchen - Talia Bunting says:
    January 22, 2016 at 12:29 pm

    […] Sherry can take a dish from pretty good to wow. I use it in soups, sauces, vegetable dishes. I love cooking with sherry. And sherry WITH bacon? Stop […]

    Reply

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