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Sautéed sprouting broccoli with mushrooms & Stilton

Combine crisp, purple sprouting broccoli with chestnut mushrooms and tangy cheese for an ideal Sunday roast side dish

  • Prep: 10 mins
    Cook: 15 mins
    plus cooling
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 98
  • Carbohydrates 2
  • Saturated Fat 3
  • Sugar 1
  • Protein 7
  • Fat 6
  • Fibre 4
  • Salt 0.3

Nutrition per serving

  • Calories 98
  • Carbohydrates 2
  • Saturated Fat 3
  • Sugar 1
  • Protein 7
  • Fat 6
  • Fibre 4
  • Salt 0.3

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

  1. 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.

  2. 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.

  3. 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.

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