WARM BROCCOLI & MUSHROOM SALAD

A lot of snow or a little snow!! Keep warm and stay healthy! Enjoy your day off – watching & photographing the beautiful snowscape from your house or have fun outside. A movie or a book and a warm salad or piping hot soup to go with it, will surely lift your spirit! Try my warm broccoli & mushroom salad and soups/stews on this blog….and let me know if you like it. Hope you’d stocked up on these! 🙂 This is also a great way to re-introduce broccoli to someone who does not like it! Believe me…it will be worth a try!

Per serving: 80 cals | 3 g proteins | 3 g fiber | 6 g total fat

Ingredients (4 servings)

3 cups of Broccoli florets

1 box of Crimini mushrooms (~230 g)

2 large cloves of garlic, chopped

1 1/2 tbsp Olive oil

Salt & freshly ground black pepper to taste

Procedure:

1. Wash the mushrooms thoroughly. For details on how to select fresh mushrooms, see post Matar Mushroom Curry. Cut the mushrooms the way you like. I usually cut the stem first and then slice the cap into uniform pieces. Don’t slice them too thin, because mushrooms have a high water content and shrink quite a bit. They hardly take a few minutes to cook.
2. Heat oil in a non-stick pan and add the chopped garlic. When the garlic becomes aromatic, add the sliced mushrooms and saute on high heat for 1-2 minutes to caramelize the mushrooms. Then reduce the heat to medium and let them cook uncovered for another 3-4 minutes.
3. Microwave the broccoli florets in a small amount of water for 2-3 minutes. They should be medium firm and moist; not too soft nor too firm.
4. Add the broccoli to the mushrooms and sprinkle salt and freshly ground pepper. Mix well. Continue to cook for another minute or so.
5. Then serve as a side or an appetizer. Enjoy!