Sautéed sprouting broccoli with mushrooms & stilton
By Jane Hornby
Combine crisp, purple sprouting broccoli with chestnut mushrooms and tangy cheese for an ideal Sunday roast side dish
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Prep:10 mins
Cook:15 mins
plus cooling - Serves 6
- Easy
Nutrition per serving
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kcal 98
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fat 6g
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saturates 3g
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carbs 2g
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sugars 1g
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fibre 4g
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protein 7g
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salt 0.3g
Ingredients
- 500g purple sprouting broccoli, ends and larger stalks trimmed
- 1 tbsp olive oil
- knob of butter
- 500g chestnut mushrooms, halved or quartered if very large
- 50g creamy Stilton (or vegetarian alternative), crumbled or chopped
- drizzle of extra virgin olive oil (optional)
Method
Bring a large pan of water to the boil, then add the broccoli. Boil for about 3 mins until bright green but not quite tender, then remove and cool under cold water. Drain well. Can be done up to a day ahead and kept covered in the fridge.
Combine the oil and butter in a large frying pan over a high heat. Once the butter is sizzling, add the mushrooms. Fry for 5 mins, stirring often, until golden.
Add the broccoli to the pan and toss together with the mushrooms. Cover the pan and cook for another 3 mins, shaking the pan now and again, until the broccoli stems are heated through and the mushrooms softened. Season well, then tip into a serving bowl, scatter with the cheese and drizzle with the oil, if you like.
