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Among the simple low fat recipes, I like
to serve this with any roast meat, but it is also delicious with
broiled swordfish or tuna. Any fresh mushrooms will do here, but this
is much better with shiitake or other full flavored mushrooms.
Makes 6 servings
2 tablespoons olive oil
1 tablespoon butter
1/2 pound full flavored mushrooms, stems
trimmed, halved
1/2 small head cauliflower, cored and
separated into flowerets, boiled in salted water to cover until crisply
tender, and drained
1 pound broccoli, stemmed, head separated into flowerets, boiled in
salted water to cover until crisply tender and drained
1 tablespoon soy sauce
1/4 cup dry white wine
Freshly ground black pepper to taste
2 to 3 tablespoons chopped fresh parsley
Heat the oil and butter in a large heavy saute pan or skillet over high
heat. Add the mushrooms and cook, stirring occasionally, until the
moisture evaporates and the mushrooms begin to turn golden, about 5
minutes.
Add the cauliflower and broccoli and
cook, tossing, until the vegetables are tender, about 3 minutes.
Stir in the soy sauce and wine and season well with pepper. Cook 30
seconds. Serve very hot, garnished with the parsley.
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