BROCCOLI-MUSHROOM MEDLEY
This recipe is a fresh flavorful vegetable dish. People will think you fussed when you offer this elegant skillet side dish.-Cherie Sechrist, Red Lion, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
MUSHROOM & BROCCOLI SOUP
One of my girls won't eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
PASTA WITH MUSHROOMS AND BROCCOLI
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
Categories dinner
Time 30m
Yield Serves 4
Number Of Ingredients 8
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.
BROCCOLI-MUSHROOM BUBBLE BAKE
I got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. -Shannon Koene, Blacksburg, Virginia
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-6 minutes., Cut each biscuit into 8 pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture., Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture., In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 233 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 648mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 9g protein.
SPICY MUSHROOM & BROCCOLI NOODLES
Shiitake mushrooms give a 'meaty' texture and flavour to this healthy stir-fry
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Put the stock cube into a pan of water, then bring to the boil. Add the noodles, bring the stock back to the boil and cook for 2 mins. Add the broccoli and boil for 2 mins more. Reserve a cup of the stock, then drain the noodles and veg.
- Heat a frying pan or wok, add the sesame oil and stir-fry the mushrooms for 2 mins until turning golden. Add the garlic, chilli flakes and most of the spring onions, cook 1 min more, then tip in the noodles and broccoli. Splash in 3 tbsp of the stock and the hoisin sauce, then toss together for 1 min using a pair of tongs or 2 wooden spoons. Serve the noodles scattered with the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you like.
Nutrition Facts : Calories 624 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 25 grams protein, Sodium 2.35 milligram of sodium
GARLIC-SPIKED BROCCOLI AND MUSHROOMS
Make and share this Garlic-Spiked Broccoli and Mushrooms recipe from Food.com.
Provided by PugsAndKisses
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 40.9, Fat 1.8, SaturatedFat 0.2, Sodium 21.5, Carbohydrate 5.2, Fiber 1.9, Sugar 1.5, Protein 2.5
FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h45m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
- When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
- Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
MUSHROOM AND BROCCOLI BUñUELOS RECIPE BY TASTY
Here's what you need: milk, butter, salt, fresh thyme, flour, eggs, garlic, nutmeg, mushroom, broccoli
Provided by Jose Cacin
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook broccoli in boiling water for 3 minutes. Cool in cold water. Set aside.
- Bake the mushrooms in the oven at 180º C for 10 minutes. Set aside.
- Combine the milk, butter, salt, chopped garlic and nutmeg in a saucepan. Boil, then reduce the heat and pour in all the flour and mix well with a spatula without removing from the heat for 4 minutes.
- Remove from the heat and transfer to a bowl.
- Add the black pepper and add the eggs, one at a time, incorporating each completely before adding the next.
- Finely chop mushrooms and broccoli and add to mixture. Mix well.
- With two spoons take small portions in the shape of balls or quenelle and fry in plenty of olive oil.
- Serve warm.
Nutrition Facts : Calories 323 calories, Carbohydrate 21 grams, Fat 21 grams, Fiber 1 gram, Protein 11 grams, Sugar 2 grams
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