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Broccoli with Creamed Mushrooms
by martina  |
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ingredients
300g fresh broccoli spears
500g sliced mushrooms
4 cloves of garlic, finely chopped
1 cup thickened cream
1 tbsp flour
4 tbsp parmesan cheese, shredded
2 tbsp butter
2 tbsp oil
salt
pepper
300g fresh broccoli spears
500g sliced mushrooms
4 cloves of garlic, finely chopped
1 cup thickened cream
1 tbsp flour
4 tbsp parmesan cheese, shredded
2 tbsp butter
2 tbsp oil
salt
pepper
method
Steam the broccoli for 15 mins using a steamer or boil them in salted water for 10-15 mins (or until just tender).
Add the butter and oil to a frying pan and sauté the mushrooms initially on high heat (for 5-10 mins) and then on medium heat for another 5-10 mins.
Add the garlic. Mushrooms should remain tender.
Stir in the cream and sift the flour little by little over the top, mixing continuously. Add salt and freshly ground pepper. Cook for another 10 mins on low heat.
Pour the mushrooms over the broccoli and sprinkle with parmesan cheese.
Steam the broccoli for 15 mins using a steamer or boil them in salted water for 10-15 mins (or until just tender).
Add the butter and oil to a frying pan and sauté the mushrooms initially on high heat (for 5-10 mins) and then on medium heat for another 5-10 mins.
Add the garlic. Mushrooms should remain tender.
Stir in the cream and sift the flour little by little over the top, mixing continuously. Add salt and freshly ground pepper. Cook for another 10 mins on low heat.
Pour the mushrooms over the broccoli and sprinkle with parmesan cheese.
