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Broccoli with Balsamic Mushrooms
“Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.”
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 ½ inch thick (4 cups)
4 ounces baby bella mushrooms, quartered (2 cups)
¼ teaspoon salt
2 large cloves garlic, minced
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium tamari
1 tablespoon butter
¼ teaspoon crushed red pepper
1Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
2Heat 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.
3Reduce 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.