Broccoli With Mushrooms And Onions

By Marian Burros

Published November 11, 1989

Total Time
15 minutes
Rating
4(76)
Comments
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Featured in: Lifestyle: Sunday Menu; Even Past Its Prime, Wine Is Excellent for Cooking

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Ingredients

Yield:4 servings

  • 1 pound broccoli florets or 2 pounds whole broccoli

  • ½ to ⅔ pound mushrooms, washed, trimmed and sliced

  • 1 large onion, finely chopped

  • 1 to 2 tablespoons olive oil

  • ½ cup dry white wine

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 130 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 37 milligrams sodium; 6 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If broccoli is whole, cut into florets. Steam until tender but still firm.

  2. Step 2

    Meanwhile, saute mushrooms and onion in hot oil until onion begins to turn golden.

  3. Step 3

    Stir in wine and cook quickly to evaporate most of it.

  4. Step 4

    Spoon mushroom-onion mixture over broccoli.

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Ratings

4 out of 5
76 user ratings
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