Broccoli with Balsamic Mushrooms

  

Ingredients

1 pound broccoli, cut into 1-inch florets, stems peeled if desired

3 tbsp extra-virgin olive oil, divided

8 ounces shiitake/ button mushrooms, stems removed, caps sliced 1/2 inch thick (4 cups)

4 ounces baby bella mushrooms, quartered (2 cups)

¼ tsp salt

2 large cloves garlic, minced

2 tbsp balsamic vinegar

1 tbsp reduced-sodium tamari / soy sauce/ Miso paste

1 tbsp butter

¼ tsp crushed red pepper

Preparations

Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.

Reduce heat to medium; add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat; stir in butter, then add the broccoli and crushed red pepper and gently toss to combine. 

 

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