Skip to main content

Broccoli with Mushrooms and Shallots

By September 22, 2012May 6th, 2015Gluten Free, Recipes, side dishes, Vegetables

I am always telling my clients to eat vegetables.  I recommend your diet be 70%
non- starchy vegetables everyday.  If you make that one simple change, you will be amazed at how much better you feel.   Here is a recipe for broccoli which is in the farmers market this week. You should be able to make it in 10 minutes. I hope you enjoy it!

Gluten Free, Diary Free, Vegan, Paleo

2 servings

1 head broccoli cut into florets
2 Tb olive oil + 1 Tb olive oil
2 shallots chopped
3 cloves garlic chopped
3/4-1 lb mushrooms sliced
Celtic sea salt & fresh pepper
1 tsp balsamic vinegar

  • Boil water in a small sauce pan.
  • Blanch broccoli about 2-3 minutes until crisp not quite tender.  Don’t overcook it.
  • Strain and set aside.
  • Heat a large sauté pan.  Add oil.
  • Add mushrooms, sprinkle with salt. Cook on medium high heat stirring frequently.

  • Sauté until the liquid from the mushrooms evaporates and the mushrooms begin to brown, about 5 minutes.
  • Add shallots and the last 1 Tb of olive oil. Cook stirring frequently to caramelize the shallots.
  • Add garlic, sauté and stir until fragrant 1 minute.
  • Sprinkle with the balsamic vinegar
  • Add in the broccoli stir to combine the broccoli with the mushrooms.
  • Season with fresh pepper.  Taste for salt.
  • Serve warm or at room temperature.

 

 

Rate & Comment

Your email address will not be published.