Hungarian Broccoli & Mushrooms
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
1 pound broccoli
8 ounces button mushrooms, sliced
1/2 cup finely choped shallots
1 1/2 tablespoons finely ground oat flour
1 tablespoon paprika
1 1/2 cups low sodium vegetable broth
ground black and red pepper Recipe
Cut the florets from the broccoli stems. Peel the stems and then cut into 1/4" thick rounds. In a large nonstick saucepan over high heat, bring 1 cup water to a boil. Add the broccoli stems. Cover and cook for 2 minutes. add the florets. Cover and cook for 3-4 minutes, or until crisp-tender. Drain and set aside.
Dry the saucepan. Coat it with nonstick spray. Add the mushrooms and shallots. Cover and cook over meium high heat for 3-4 minutes, or until the mushrooms release some liquid. Ucover and reduce the heat to medium. Cook, stirring for 2-3 minutes, or until themushrooms are lightly browned. Remove the mixture from the pan. Set aside.
Off heat, place the flour and paprika in the saucepan. Gradually whisk in 1/4 cup of the stock to form a smooth paste. Whisk in the remaining 1 1/4 cups stock. Cook over medium high heat, whisking constantly, for 3-4 minutes, or until thick. Add the mushroom mixture and the reserved broccoli; cook for 2 minutes, or until heated through. Season to taste with the black and red pepper.
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