Sautéed sprouting broccoli with mushrooms & stilton

Sautéed sprouting broccoli with mushrooms & stilton

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(2 ratings)

Prep: 10 mins Cook: 15 mins plus cooling


Serves 6

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal98
  • fat6g
  • saturates3g
  • carbs2g
  • sugars1g
  • fibre4g
  • protein7g
  • salt0.3g


  • 500g purple sprouting broccoli, ends and larger stalks trimmed
    Purple sprouting broccoli

    Purple sprouting broccoli

    pur-pel spr-ow-ting brok-o-lee

    This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g chestnut mushrooms, halved or quartered if very large
  • 50g creamy stilton (or vegetarian alternative), crumbled or chopped



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • drizzle of extra virgin olive oil (optional)


  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.

  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.

  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.

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Comments, questions and tips

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10th Mar, 2018
This is just as good as a cold salad the next day. I have to make more so that leftovers can be taken to school
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