Tony Tantillo - Recipes - Side Dish

Broccoli with Roasted Shallots and Mushrooms
Roasted shallots and mushrooms add another dimension to steamed broccoli Makes 4 servings.

Ingredients:
Olive oil cooking spray
4 large shallots, peeled and halved
4 ounces whole mushrooms
1 large bunch broccoli, about 1-1/2 pounds
11/2 tablespoon olive oil
1/4 to 1/3 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste

Instructions:
1. Pre-heat oven to 500F.

2. Spray a small baking pan or cast-iron skillet with olive oil cooking spray and add shallots and mushrooms.

3. Spray the tops and put in the oven.

4. Cook about 15 minutes, shaking the pan a few times during cooking.

5. Remove when nicely browned all over.

6. Coarsely chop shallots and slice mushrooms.

7. Meanwhile, cut broccoli into florets, peel stalk, and cut into round 1/4 inch thick.

8. Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2 inch of water.

9. Add florets on top.

10. Cover and steam over medium-high heat for 7 minutes.

11. Put oil in a wok or large skillet over medium heat.

12. Add broccoli, shallots, and mushrooms.