Sautéed Broccoli and Mushrooms

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 cups broccoli florets ( 1 bunch)
• 0.3 cup cooking sherry dry
• 0.5 cup less-sodium chicken broth fat-free
• 0.5 teaspoon kosher salt 
• 0.5 pound mushrooms sliced
• 1 tablespoon olive oil 
• 0.3 cup shallots sliced ( 1)

Equipment

• frying pan
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add mushrooms and shallots to pan; saut 10 minutes or until mushrooms are lightly browned. Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
3. Add broccoli and salt to pan; stir well. Stir in broth; bring to a boil. Cover and cook 5 minutes or until broccoli is crisp-tender. Stir in pepper.