Source: dLife

A hearty vegetable dish sautéed with sherry and chicken broth.

Servings

1 tbsp olive oil
4 cup fresh mushroom slices
1 medium shallots , sliced (about 1/4 cup)
0.25 cup cooking wine (sherry)
4 cup fresh broccoli florets (about 1 bunch)
0.5 tsp kosher salt
0.5 cup low sodium chicken broth
0.25 tsp black pepper , freshly ground

1 In large pot, heat oil over medium. Add mushrooms and shallots, cook 10 minutes or until mushrooms are golden.
2 Add sherry and cook 2 minutes, or until liquid is absorbed, stirring often.
3 Add broccoli, salt, and broth. Bring to boil, cover, and simmer for 5 minutes or until broccoli is crunchy but soft.
4 Sprinkle with pepper. Serve.