Categories: Sides
Ingredients
- 1 pound broccoli, cut into 1-inch florets, stems peeled if desired
- 3 tablespoons extra-virgin olive oil, divided
- 8 ounces shiitake mushrooms, stems removed, caps sliced 1/2 inch thick (4 cups)
- 4 ounces baby bella mushrooms, quartered (2 cups)
- 1/4 teaspoon salt
- 2 large cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon reduced-sodium tamari
- 1 tablespoon butter
- 1/4 teaspoon crushed red pepper
Directions
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Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
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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.
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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.