Sautéed Broccoli And Mushrooms

• 1 tablespoon olive oil
• 4 cups sliced mushrooms
• 1/4 cup sliced shallot
• 1/4 cup dry sherry
• 4 cups broccoli florets
• 1/2 teaspoon kosher salt
• crushed red pepper flakes
• 1/2 cup reduced-sodium fat-free chicken broth
• 1/4 teaspoon fresh ground black pepper
• slivered & toasted almonds or toasted cashews

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

olive oil, mushrooms, shallot, sherry, broccoli florets, kosher salt, red pepper, chicken broth, fresh ground black pepper, cashews

Taken from www.food.com/recipe/saut-ed-broccoli-and-mushrooms-251732 (may not work)