Ingredients and Weight:
- Broccoli florets, 1 pound
- Porcini mushrooms, dried, 1 ounce
- Olive oil, 1/4 cup
- Garlic, minced, 3 cloves
- Onion, chopped, 1 medium
- Vegetable broth, 2 cups
- Heavy cream, 1/2 cup
- Parmesan cheese, grated, 1/2 cup
- Salt and pepper, to taste
- Polenta, for serving
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Soak porcini mushrooms in hot water for 20 minutes. Drain and reserve the soaking liquid.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and onion and sauté until softened.
- Add broccoli and cook for 5 minutes, until slightly tender.
- Add porcini mushrooms and vegetable broth to the skillet.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the broccoli is tender and the liquid has reduced by half.
- In a separate saucepan, bring heavy cream to a boil.
- Whisk in Parmesan cheese and salt and pepper to taste.
- Reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- Stir the cream sauce into the broccoli mixture.
- Cook for an additional 5 minutes, or until heated through.
- Serve over polenta.
Nutritional Information:
(per serving)
- Calories: 450
- Fat: 25g
- Carbohydrates: 50g
- Protein: 20g
Dish Characteristics:
- Rich and flavorful
- Creamy and comforting
- Elegant and sophisticated
User Comments:
- "This dish is simply divine! The porcini mushrooms add such a fantastic depth of flavor, and the creamy sauce is to die for."
- "I'm not usually a fan of broccoli, but this recipe has changed my mind. The porcini mushrooms and the polenta make it so delicious."
- "This is the perfect dish for a special occasion. It's elegant, sophisticated, and absolutely delicious."
Special Precautions and Tips:
- If you can't find dried porcini mushrooms, you can substitute fresh mushrooms, such as cremini or oyster mushrooms.
- If you don't have polenta, you can serve the dish over rice or pasta.
- Be sure to season the dish to taste with salt and pepper.
