Broccoli and Mushrooms in Wine

Theoretically, cooking green vegetables in wine should bleach out their color, but something magical happens with this technique and everything comes out beautifully. Maybe it’s the mushrooms.

3 Tbsp olive oil

2 garlic cloves, lightly crushed

1/4 pound mushrooms, finely chopped

1 bunch broccoli, cut into florets

1 1/2 cups dry white wine

salt and freshly ground pepper

Heat the olive oil in a large, deep skillet or saucepan, add the garlic and mushrooms and saute for 2 minutes. Discard the garlic and let the mushrooms cook for another minute, until they brown lightly.

Add the broccoli, tossing quickly to coat each piece with the oil. Add the wine and salt and pepper to taste. Cook the broccoli, stirring occasionally, for few minutes, then cover the pan and let cook until tender, 2 –  6 minutes longer.

Remove the broccoli to a serving bowl, and turn up the heat to reduce the liquid by half. Pour reduced liquid over the broccoli, and serve.

This is a delicious accompaniment to roast chicken or lamb – or serve it anytime you want a simple green vegetable.

Serves 4 – 6.