Pour oil in a large pot. Cook mushrooms and shallots 10 minutes or until mushrooms are golden. Pour in sherry and cook 2 minutes, or until liquid absorbs, stirring often.
Mix in broccoli, salt, and broth and let boil. Place lid on pot and simmer 5 minutes or until broccoli is crunchy but soft. Sprinkle with pepper. Prepare this dish right before serving time so it can be eaten hot.
Serving Size: 3/4 cup Per Serving-- Calories: 63 Carbohydrates: 6.4g Protein: 4.2g Total Fat: 2.7g Saturated Fat: 0.4g Cholesterol: 0mg Fiber: 2.2g Sodium: 212mg
This recipe has been added to the following public cookbooks:
Quick and yummy brunch!,
PENNI'S,
Mona's Vegetarian Cooking,
Diabetes Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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