• Ingredients: 16
  • Serves: 8

Broccoli with wild mushrooms with *available at italian markets, specialty foods stores and many supermarkets..


  • *Available at Italian markets, specialty foods stores and many supermarkets.

For balsamic vinaigrette

For salad

  • 1/4 cup pine nuts
  • 2 oz sliced pancetta , chopped
  • 1 lb red cabbage, cut into 1/4-inch-thick slices
  • 1 bag baby spinach, any tough stems discarded

Caramelized onions

  • 12 pickled okra pods, halved lengthwise*
  • 3 cups watercress tops

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 Place porcini in medium bowl. Pour 1 cup hot water over. Cover; let stand until softened, about 30 minutes.
  2. Step 2 Using slotted spoon, transfer porcini to work surface. Chop porcini. Pour soaking liquid through strainer lined with wet paper towel and set over small bowl; reserve liquid.
  3. Step 3 Heat oil in heavy large skillet over medium-high heat. Add shiitake mushrooms; sauté until tender and beginning to brown, about 6 minutes.

    For this step you will need

  4. Step 4 Add shallots; sauté 2 minutes. Add porcini. Pour in reserved soaking liquid. Boil until almost all liquid evaporates, about 2 minutes.
  5. Step 5 Cook broccoli in pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to bowl of ice water; cool.
  6. Step 6 Melt butter in large skillet over medium-high heat. Add mushrooms and broccoli; sauté until heated through, about 5 minutes.

Nutrition information

Calories 180 Carbohydrates 17 g (6%)
Fat 12 g (18%) Protein 6 g (12%)
Saturated Fat 4 g (22%) Sodium 56 mg (2%)
Polyunsaturated Fat 1 g Fiber 6 g (23%)
Monounsaturated Fat 5 g Cholesterol 15 mg (5%)