Cauliflower Saute with Broccoli and Mushrooms Recipes

	Cauliflower Saute with Broccoli and Mushrooms Recipes

	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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