I am always looking for side dish recipes that are healthy, tasty, and quick. Does anyone remember the Uncle Ben magazine ad that showed a beautifully prepared main dish served alongside some store-bought chips? Basically it was alluding to the fact that so many people spend all of their time creating lovely entrées and neglect what else is on the plate. I thought it was pretty brilliant.
This broccoli and mushroom sauté is really simple but the addition of sherry, shallots and garlic adds a lot of flavor without adding many calories. It pairs nicely with grilled chicken or fish. I think it would also be tasty on top of whole wheat pasta with freshly grated parmesan cheese and lots of black pepper.
The Perfect Pairing for this recipe is chicken base, which is essentially condensed chicken stock. It is one of my pantry staples. It is so nice to have on hand when you only need a small amount of chicken broth/stock, like in this recipe. You mix about 1 tsp per 1 cup of hot water and voila, chicken broth!
Broccoli and Mushroom Sauté
Adapted by Lindsay at Perfecting the Pairing from Cooking Light
· 1 Tb olive oil
· 3 shallots, chopped
· 3 cloves of garlic, chopped
· 4 cups sliced mushrooms
· ¼ cup dry sherry
· 4 cups broccoli florets (2 medium bunches)
· ½ tsp salt
· 2/3 cup reduced sodium chicken broth
· Freshly ground black pepper
Heat the olive oil in a large skillet over medium heat. Add the chopped shallots and garlic and sauté for 2 minutes or until they start to turn translucent. Add the mushrooms and sauté for about 10 minutes or until they are lightly browned. Add sherry to pan and cook (stirring often) until the liquid has evaporated. Add broccoli, salt, and broth to the pan, stir to combine. Bring the liquid to a boil, cover and cook for about 5 minutes or until the broccoli is cooked but still a little crisp. Season with pepper.