Sauteed Broccoli and Mushrooms in a Sherry Cream Sauce
Prep time: 
Cook time: 
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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.
Recipe by Talia Bunting at https://www.taliabunting.com/sauteed-broccoli-and-mushrooms/