Sautéed Broccoli With Shiitake Mushrooms
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 15-20 large shiitake mushrooms
- 1 large head of broccoli
- Salt to taste
- Pepper to taste
|Put butter and olive oil in a large skillet over high heat. The butter will sizzle
|Take the mushrooms, wipe caps clean with a damp paper towel, trim off ends of stems, then remove stems completely and chop fine. Slice caps into three or four sections
|Trim and peel the broccoli stems with a vegetable peeler, slice into 1/4 -1/2” rounds, cut tops into small florets.
|As soon as the foam from the olive oil and butter begins to subside, add the broccoli and mushrooms, spreading them out evenly over the bottom of the pan and then do not touch the pan for three minutes.
|Then toss, shake, cover, and cook until the vegetables are crisp tender or done to your desired liking. This should take three to six minutes more. Salt and pepper to taste. Serve immediately.