2 Tablespoons olive oil.
3 large shallots, peeled and sliced.
8 oz shitake mushrooms, stems removed, caps sliced 1/4 inch thick
8 cups fresh or frozen broccoli florets.
1 7 oz jar roasted red peppers chupped (1/2 cup)
1/2 t salt.
1/4 t ground pepper (black).
2 tablespoons balsamic vinegar.
Heat oil in large non stick skillet over med hhigh heat. Add shallots and mushrooms; saute 2 minutes.
Add broccoli; saute 2 minutes. Add roasted peppers, salt, pepper and 2 tablespoons water. Cover and , stirring oncecook 4 to 5 minutes until broccoli is just tender. Remove from heat toss with vinegar
|Barbara from Richmond, VA