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Broccoli with Balsamic Mushrooms

  • 25 m
  • 25 m
Stacy Fraser
“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


  • 1 Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
  • 2 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.
  • 3 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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