Broccoli with Wild Mushrooms

Broccoli with Wild Mushrooms
Broccoli with Wild Mushrooms
Rick Rodgers, cookbook author and teacher, says, "When planning my holiday menu, I'm always sure to include a green vegetable for its bright color and clean flavor, and this year that vegetable is going to be broccoli. But it's not enough to serve it plain or too simply, because that's not what a big-time food fest like Thanksgiving is all about. So I decided to add a luxury ingredient—porcini mushrooms. Now that makes an ordinary vegetable extraordinary."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 to 10 servings
American Mushroom Vegetable Side Sauté Thanksgiving High Fiber Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 3 tablespoons olive oil
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup hot water
  • Carbohydrate 14 g(5%)
  • Cholesterol 12 mg(4%)
  • Fat 9 g(14%)
  • Fiber 5 g(19%)
  • Protein 5 g(9%)
  • Saturated Fat 4 g(18%)
  • Sodium 45 mg(2%)
  • Calories 144

Preparation Place porcini in medium bowl. Pour 1 cup hot water over. Cover; let stand until softened, about 30 minutes. Using slotted spoon, transfer porcini to work surface. Chop porcini. Pour soaking liquid through strainer lined with wet paper towel and set over small bowl; reserve liquid. Heat oil in heavy large skillet over medium-high heat. Add shiitake mushrooms; sauté until tender and beginning to brown, about 6 minutes. Add shallots; sauté 2 minutes. Add porcini. Pour in reserved soaking liquid. Boil until almost all liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl. Cook broccoli in pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Mushrooms and broccoli can be made 1 day ahead. Cover separately; chill.) Melt butter in large skillet over medium-high heat. Add mushrooms and broccoli; sauté until heated through, about 5 minutes. Season with salt and pepper.

Preparation Place porcini in medium bowl. Pour 1 cup hot water over. Cover; let stand until softened, about 30 minutes. Using slotted spoon, transfer porcini to work surface. Chop porcini. Pour soaking liquid through strainer lined with wet paper towel and set over small bowl; reserve liquid. Heat oil in heavy large skillet over medium-high heat. Add shiitake mushrooms; sauté until tender and beginning to brown, about 6 minutes. Add shallots; sauté 2 minutes. Add porcini. Pour in reserved soaking liquid. Boil until almost all liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl. Cook broccoli in pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Mushrooms and broccoli can be made 1 day ahead. Cover separately; chill.) Melt butter in large skillet over medium-high heat. Add mushrooms and broccoli; sauté until heated through, about 5 minutes. Season with salt and pepper.

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