Broccoli With Mushrooms And Onions Food

MUSHROOM AND BROCCOLI STIR FRY WITH PEPPERS

Steps:

• Whisk together all the marinade ingredients. Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.Leave the mushrooms to soak up the marinade for about 10 minutes.
• Cook the noodles according to the packet instructions.
• In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
• Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
• Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.

SAUTéED BROCCOLI AND MUSHROOMS

Steps:

• Heat oil in a large Dutch oven over medium-high heat.
• Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
• Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
• Add broccoli and salt to pan; stir well.
• Stir in broth & red pepper flakes; bring to a boil.
• Cover and cook 5 minutes or until broccoli is crisp-tender.
• Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
• Enjoy!

BROCCOLI AND MUSHROOM STIR-FRY

Steps:

• In a small bowl, mix together the soy sauce, vinegar, and sugar until the sugar completely dissolves.
• In a large non-stick skillet, heat the oil over medium-high heat. Then, add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds.
• Add the broccoli, mushrooms, and water. Stir-fry for about 5-7 minutes, or until the veggies start to brown and reach the desired doneness.
• At this point, add the soy sauce mixture and cook for another minute. Sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds and serve.

SPAGHETTI WITH BROCCOLI AND MUSHROOMS

Steps:

• Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
• Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
• Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

GARLIC-SPIKED BROCCOLI AND MUSHROOMS

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Preheat the oven to 400, and line a baking sheet with parchment paper.
• Rinse and chop the broccoli into bite-sized pieces; place them on the lined baking sheet.
• Wipe the mushrooms with a wet cloth to clean them. I halved any huge ones to make them around the same size.
• Drizzle with olive oil, and sprinkle on garlic powder, salt and pepper; toss with hands to evenly coat everything.
• Cook in the oven until tender, about 15 minutes.
• Taster to see if you need to add any more salt or pepper, and serve immediately.

BROCCOLI-MUSHROOM MEDLEY

Steps:

• Steam broccoli for 1-2 minutes or until crisp-tender. Rinse in cold water and set aside. In a bowl, combine lemon juice, salt if desired, sugar, cornstarch and nutmeg; set aside. , In a large skillet or wok over high heat, stir-fry mushrooms, onion and garlic in oil for 3 minutes. Add broccoli and lemon juice mixture; stir-fry for 1-2 minutes. Stir immediately.

ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES

Steps:

• Preheat oven to 425°F. Place the broccoli florets, mushrooms and red onion on a large baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and black pepper. Roast in preheat oven for 20-25 minutes or until lightly brown and tender. Remove from the oven. Drizzle with balsamic vinegar and toss to coat. Serve immediately.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Halve or quarter your mushrooms and measure out two cups. For larger mushrooms, you might want to quarter, but my mushrooms were smaller, so I just halved them
• Measure and chop your broccoli florets
• Line a baking sheet with parchment paper and preheat the oven to 425 degrees
• Add mushrooms and broccoli to the parchment paper lined baking sheet
• Sprinkle on garlic powder, onion powder, salt, and pepper
• Drizzle with olive oil and use hands to toss to combine all the spices and oil evenly
• Arrange vegetables in an even layer for optimal cooking
• Roast at 425 degrees for 10 - 15 minutes, until beginning to brown
• Taste and add salt, if necessary
• Serve immediately

AIR FRYER BROCCOLI WITH MUSHROOMS AND PEARL ONIONS

Steps:

• Rinse vegetables and pat dry. Cut large mushrooms into quarters and small mushrooms in half so that they are equally sized and place them in a bowl. Add broccoli and onions.
• Drizzle olive oil on vegetables. Add minced garlic, thyme, and salt. Stir to coat.
• Spray the air fryer basket with cooking oil to prevent sticking. Add all vegetables.
• Set temperature to 400 degrees Fahrenheit and the timer to 3 minutes. Once timer is done, stir, and cook for an additional 3 minutes until they are fork-tender.

BROCCOLI WITH MUSHROOMS AND WALNUTS

Steps:

• In a small bowl, combine water, soy sauce, sherry, cornstarch, broth mix, oregano, garlic powder and pepper.
• Stir to dissolve cornstarch.
• Set aside.
• Heat oil in a large nonstick skillet or wok over medium-high heat.
• Add onions and mushrooms.
• Cook 5 minutes, stirring.
• Add broccoli and walnuts.
• Cook, stirring, 3 minutes or until broccoli turns bright green.
• Stir soy sauce mixture and pour over vegetables.
• Cook, stirring, until vegetables are glazed and liquid has thickened and turned clear.
• Remove from heat, sprinkle evenly with cheese, cover and let stand 5 minutes before serving.

BROCCOLI WITH MUSHROOMS AND ONIONS

Steps:

• If broccoli is whole, cut into florets. Steam until tender but still firm.
• Meanwhile, saute mushrooms and onion in hot oil until onion begins to turn golden.
• Stir in wine and cook quickly to evaporate most of it.
• Spoon mushroom-onion mixture over broccoli.

SAUTEED BROCCOLI AND ONIONS

Steps:

• Heat olive oil in a large skillet over medium heat.
• Add broccoli, onion, Italian seasoning and cilantro. Stir occasionally until broccoli and onion are tender, about 10 minutes,.
• Add garlic and quartered mushrooms. Stir occasionally until mushrooms are tender,about 5 minutes.
• Add tomatoes and wine, stir occasionally until tomatoes are cooked, about 5 minutes.
• Top with shredded swiss cheese immediately before serving.

BROCCOLI-MUSHROOM SAUTE

Steps:

• In large skillet, melt butter and saute onion until tender.
• Add broccoli, mushrooms (I use canned mushrooms), garlic salt and pepper to the skillet.
• Saute together for 2 minutes.
• Cover and cook over medium heat until broccoli is crisp-tender, stirring frequently (about 5-7 minutes).

CHINESE STYLE BROCCOLI WITH MUSHROOMS RECIPE - (4.6/5)

Steps:

• 1. Boil a large pot of water, and blanch broccoli for half a minute. Drain and set aside. 2. Heat oil in a wok, and sauté garlic, onion and ginger until fragrant. Add carrots, mushrooms and 2-3 tbsp water. Cook for two minutes, stirring frequently. 3. When the vegetables are softened, add the broccoli, seasoning, a bit more water, and cook for another two minutes (keep stirring). Add the diluted cornstarch and mix well. Boil the sauce for a minute, until it thickens. 4. Taste and adjust seasonings, if necessary. Enjoy! Optional for serving: Sprinkle with toasted sesame seeds.

ROASTED BROCCOLINI WITH WINEY MUSHROOMS

Steps:

• Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
• In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
• Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.