The Fragrance of Basil and Balsamic,
and the Crunchiness of Walnuts
Mushroom and Broccoli
It takes a little twist to bring this dish to the right combination of flavors and textures with toasted Garlic slices as the final touch. Both Broccoli and Mushrooms are cooked separately with different methods then brought together at serving time.
The Broccoli is cut in florets, cooked in a steamer for about 8-10 minutes, then season with Cumin, Turmeric, and Salt, and then toss with Extra-Virgin Olive Oil. These must maintain their new flavor and texture while consume with the saucy mixture of Mushrooms.
The Mushroom mixture brings together the fragrance of onion, basil, and balsamic vinegar which is toned down with little water, and a bit of sugar. Crushed walnuts are added at the last two minutes of the simmering stage to maintain their crispness while they absorb the flavors.
This method of preparing this delicious dish allows as well an appealing presentation at the table.
Basil-Fragrant Mushroom and Broccoli with Walnuts
- 4 cups Broccoli cut in Florets
To Season the Broccoli Florets (Group 1)
- 1 dash Cumin
- 1 dash Trumeric
- 1 dash Salt
- 1 tbsp Olive Oil extra virgin
For the Saucy Mixture (Group 2)
- 2 cups Mushroom sliced
- 1/2 Onion (medium) sliced finely in wings
- 1 tsp Fresh Basil chopped
- 2 tbsps Balsamic Vinegar
- 1 tbsp Vegetable Oil
- 1/4 cup Water
- 1 pinch Salt or to taste
- 1 tbsp Walnuts crushed
- 1/2 tsp Sugar
- 4 Cloves Garlic sliced
In a saucepan, over medium heat, saute the garlic slices to crispiness, and set aside.
Preparing the Broccoli
Steam the Broccoli florets using a steamer, for 8-10 minutes. Transfer them into a bowl, season with the salt and spices of Group 1, and toss well.
Drizzle with olive oil, toss well, and set aside.
Preparing the Mushroom Saucy Mixture (Group 2)
In a saucepan, warm the 1 tbsp of oil, and wither the sliced onions to translucence.
Stir in the mushrooms and the basil for 30 seconds.
Lower the heat, add the balsamic sauce, the sugar, and a dash of salt. Cook for 5 minutes, then add the water. If your sauce dries up before the end of the 5 minutes, add the water then. Increase the heat to medium-high.
The moment the sauce starts slightly bubbling, stir in the walnuts, and lower the heat (to Low).
Leave it for 2 more minutes (not more) for the walnuts to absorb the flavors while maintaining their crispiness.
On the serving plate, arrange the Broccoli florets all around the sides.
With a serving spoon, gently fill the center with the Mushroom mixture, and sprinkle the slices of toasted garlic over.
Serve hot or at room temperature. Enjoy!