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Sautéed sprouting broccoli with mushrooms & stilton

Sautéed sprouting broccoli with mushrooms & stilton

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A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6

Combine crisp, purple sprouting broccoli with chestnut mushrooms and tangy cheese for an ideal Sunday roast side dish

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal98
fat6g
saturates3g
carbs2g
sugars1g
fibre4g
protein7g
salt0.3g
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Ingredients

Method

  • STEP 1

    Bring a large pan of water to the boil, then add the broccoli. Boil for about 3 mins until bright green but not quite tender, then remove and cool under cold water. Drain well. Can be done up to a day ahead and kept covered in the fridge.

  • STEP 2

    Combine the oil and butter in a large frying pan over a high heat. Once the butter is sizzling, add the mushrooms. Fry for 5 mins, stirring often, until golden.

  • STEP 3

    Add the broccoli to the pan and toss together with the mushrooms. Cover the pan and cook for another 3 mins, shaking the pan now and again, until the broccoli stems are heated through and the mushrooms softened. Season well, then tip into a serving bowl, scatter with the cheese and drizzle with the oil, if you like.

Goes well with

Recipe from Good Food magazine, January 2016

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Overall rating

A star rating of 4 out of 5.2 ratings
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