Broccoli With Mushrooms And Onions Recipes

BROCCOLI AND MUSHROOM STIR-FRY

Steps:

• In a small bowl, mix together the soy sauce, vinegar, and sugar until the sugar completely dissolves.
• In a large non-stick skillet, heat the oil over medium-high heat. Then, add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds.
• Add the broccoli, mushrooms, and water. Stir-fry for about 5-7 minutes, or until the veggies start to brown and reach the desired doneness.
• At this point, add the soy sauce mixture and cook for another minute. Sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds and serve.

ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES

Steps:

• Preheat oven to 425°F. Place the broccoli florets, mushrooms and red onion on a large baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and black pepper. Roast in preheat oven for 20-25 minutes or until lightly brown and tender. Remove from the oven. Drizzle with balsamic vinegar and toss to coat. Serve immediately.

BROCCOLI-MUSHROOM MEDLEY

Steps:

• Steam broccoli for 1-2 minutes or until crisp-tender. Rinse in cold water and set aside. In a bowl, combine lemon juice, salt if desired, sugar, cornstarch and nutmeg; set aside. , In a large skillet or wok over high heat, stir-fry mushrooms, onion and garlic in oil for 3 minutes. Add broccoli and lemon juice mixture; stir-fry for 1-2 minutes. Stir immediately.

CHINESE STYLE BROCCOLI WITH MUSHROOMS RECIPE - (4.6/5)

Steps:

• 1. Boil a large pot of water, and blanch broccoli for half a minute. Drain and set aside. 2. Heat oil in a wok, and sauté garlic, onion and ginger until fragrant. Add carrots, mushrooms and 2-3 tbsp water. Cook for two minutes, stirring frequently. 3. When the vegetables are softened, add the broccoli, seasoning, a bit more water, and cook for another two minutes (keep stirring). Add the diluted cornstarch and mix well. Boil the sauce for a minute, until it thickens. 4. Taste and adjust seasonings, if necessary. Enjoy! Optional for serving: Sprinkle with toasted sesame seeds.

PORK CHOPS WITH MUSHROOMS AND ONIONS

Steps:

• Trim fat off pork chops and season generously with seasoning salt.
• Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
• Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
• Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
• Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

BROCCOLI-MUSHROOM SAUTE

Steps:

• In large skillet, melt butter and saute onion until tender.
• Add broccoli, mushrooms (I use canned mushrooms), garlic salt and pepper to the skillet.
• Saute together for 2 minutes.
• Cover and cook over medium heat until broccoli is crisp-tender, stirring frequently (about 5-7 minutes).

BROCCOLI WITH MUSHROOMS AND ONIONS

Steps:

• If broccoli is whole, cut into florets. Steam until tender but still firm.
• Meanwhile, saute mushrooms and onion in hot oil until onion begins to turn golden.
• Stir in wine and cook quickly to evaporate most of it.
• Spoon mushroom-onion mixture over broccoli.

MUSHROOM & BROCCOLI SOUP

Steps:

• Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.

SAUTéED BROCCOLI AND MUSHROOMS

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
• Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
• Add broccoli and salt to pan; stir well.
• Stir in broth & red pepper flakes; bring to a boil.
• Cover and cook 5 minutes or until broccoli is crisp-tender.
• Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
• Enjoy!

BROCCOLI WITH MUSHROOMS AND WALNUTS

Steps:

• In a small bowl, combine water, soy sauce, sherry, cornstarch, broth mix, oregano, garlic powder and pepper.
• Stir to dissolve cornstarch.
• Set aside.
• Heat oil in a large nonstick skillet or wok over medium-high heat.
• Add onions and mushrooms.
• Cook 5 minutes, stirring.
• Add broccoli and walnuts.
• Cook, stirring, 3 minutes or until broccoli turns bright green.
• Stir soy sauce mixture and pour over vegetables.
• Cook, stirring, until vegetables are glazed and liquid has thickened and turned clear.
• Remove from heat, sprinkle evenly with cheese, cover and let stand 5 minutes before serving.

SAUTEED BROCCOLI AND ONIONS

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add broccoli, onion, Italian seasoning and cilantro. Stir occasionally until broccoli and onion are tender, about 10 minutes,.
• Add garlic and quartered mushrooms. Stir occasionally until mushrooms are tender,about 5 minutes.
• Add tomatoes and wine, stir occasionally until tomatoes are cooked, about 5 minutes.
• Top with shredded swiss cheese immediately before serving.

BROCCOLI & MUSHROOM STIR-FRY

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.

GARLIC-SPIKED BROCCOLI AND MUSHROOMS

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.