Broccoli with Shiitake Mushrooms and Shallots

November 19, 2010 · 25 comments

filed in: Gluten-Free,Side Dishes,Vegetables,Vegetarian/Vegetarian Option

Broccoli with Shiitake Mushrooms and Shallots

My decision about which green vegetables to serve with holiday dinners revolves around what, if anything, is ready for harvest in my home garden. Normally, my fall garden is not quite up to full speed by Thanksgiving day, so I serve my own lightened up, from-scratch version of traditional green bean casserole using beans sourced from a local market. This year, however, my beautiful broccoli plants have already begun putting out florets, so I will be serving them as past of our Thanksgiving dinner.

Generally, I prefer to minimize last-minute cooking tasks and frazzle associated with holiday (or dinner party) meals by serving vegetable dishes that can be made ahead and then simply reheated just prior to serving, as in this recipe. This very simple side dish combines fresh broccoli spears with sauteed mushrooms and shallots flavored with a splash of balsamic vinegar. Although a combination of shiitake and cremini (portobello) mushrooms is used here, virtually any mushrooms would work well for this recipe. Wild fall mushroom would be ideal.


1 1/2 pounds whole broccoli heads, with stems attached
2 tablespoons olive oil, divided
3 shallots, peeled and cut into wedges
1 small garlic clove, peeled
4 ounces small, fresh shiitake mushrooms
8 ounces small, fresh cremini (portobello, baby bella) mushrooms
2-3 teaspoons good quality balsamic vinegar
Salt and pepper, to taste


  1. Select a rectangular glass or ceramic serving dish that is oven and/or microwave proof. Set aside.
  2. Trim and peel the stems of the broccoli heads, if needed, so that their overall length is shorter than the width of your serving dish. Slice the broccoli heads along their length into spears, as shown in the photos above. Steam the broccoli spears until just tender but still bright green. Drain well.
  3. Put the cooked broccoli spears in the prepared baking dish, as shown in the photo above, in alternating rows so that the florets are positioned along the long side of the serving dish.
  4. In a large frying pan, sauté the shallots and garlic clove in one tablespoon oil on medium heat for two minutes. Remove the garlic clove and continue to sauté the shallots until lightly browned. Scatter them on top of the broccoli as shown in the photo above. Add one more tablespoon oil to the same frying pan and sauté the mushrooms, stirring often, until browned. Stir in the balsamic vinegar, salt and pepper to taste. Scatter the mushrooms on top of the broccoli and shallots. Cover the dish and set it aside.
  5. Just before serving, briefly reheat the dish in the oven or microwave until warm. Serves 4 – 6.

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Bethany September 19, 2011 at 10:49 pm

I love your photography! I love your recipes! I came home from class tonight, eager to find healthy, delicious recipes to make for my son. I want him to have every opportunity he can, starting from his diet. I have the free time- or I will create it between work and college and I decided that he needs better nutritional options than have been available in this highly processed, time consumed world we live in. I quickly jumped online to get a couple recipes for this week, and I have found more than I expected here. You are a wonderful person with a wonderful blog and I appreciate what you have provided for me and my family!


Jamie December 1, 2010 at 1:03 pm

How beautiful is this? Your photos are stunning and this vegetable dish is crisp, clean and the perfect blend of flavors. I adore both broccoli and shitake and this highlights both so beautifully!


Mary November 30, 2010 at 11:22 am

Oh, this sounds great! And what beautiful pictures!!! New to your blog but sooo happy I found you!!! I’ll be back!! Mary xo


Heather @ Get Healthy With Heather November 28, 2010 at 5:16 pm

Your pictures look amazing! I am wow-ed. Shitake mushrooms sound so good right now, thanks for sharing the recipe.


Elina (Russian Bites) November 28, 2010 at 10:51 am

Looks delicious and healthy. My sister in law always covers everything in tons of butter on Thanksgiving. I always crave some fresher veggies (brought a seasonal salad this year that was a great success!)


Beth November 28, 2010 at 6:28 am

This looks gorgeous — what a wonderful dish!


blackbookkitchendiaries November 25, 2010 at 8:03 am

I have this bookmarked now. I can’t wait to try this out.. your photos are amazing!


Gera@SweetsFoodsBlog November 24, 2010 at 11:35 pm

Nice way to eat veggies love shitake! Your presentation is very appealing to the eyes. Cheers, Gera


Barbara Bakes November 24, 2010 at 9:10 am

What a beautiful way to serve broccoli. Lovely pictures. How fun to be able to use broccoli from your own garden. Happy Thanksgiving!


SMITH BITES November 23, 2010 at 1:07 pm

positively jealous that you have a winter garden – wanted to have one this year but we just couldn’t make it happen. LOVE the presentation of this and love even more broccoli w/garlic!!


Robyn | Add a Pinch November 22, 2010 at 8:52 am

So lovely and perfect for the holidays.


Megan November 20, 2010 at 6:16 pm

What a beautiful presentation! You make me me want to eat my vegetables!


Cookin' Canuck November 20, 2010 at 4:44 pm

This is such a fresh, unadulterated way to serve vegetables. The shiitake mushrooms are a huge draw for me!


marla {family fresh cooking} November 20, 2010 at 1:30 pm

This is beautiful & exactly how I want to prepare my Thanksgiving side dishes. I love when we can let the true flavor of fresh veggies shine through! Excellent presentation.


Barbara November 20, 2010 at 8:00 pm

Dara and Marla: It’s such a pleasure to have fresh vegetables, fresh from my own organic garden to serve. It’s so easy (for me, anyway) to go completely overboard on elaborate dishes when holidays roll around. A very simple green vegetable or two, and fresh fruit, complement and provide a bit of relief from all the richness of such meals. Now if only I had some wild mushrooms to toss in here….


Deeba November 20, 2010 at 6:26 am

I really love the way you brought this together Barbara…like a symphony. This is so simple, yet a piece of art! Gorgeous…SU’d!


srithasan November 20, 2010 at 2:37 am

Broccoli with Shiitake Mushrooms and Shallots is a nice vegetarian Recipe.


Mags November 19, 2010 at 6:09 pm

What a lovely (and unique) Thanksgiving veggie dish. I love it!


Karen November 19, 2010 at 5:09 pm

This sounds delicious! I love the simplicity of the recipe that lets the flavors of the veggies really shine. How wonderful that you are able to grow your own broccoli!


Suzanne Collier November 19, 2010 at 2:21 pm

Uh, oh . . . . . . I believe my sidedish plans just changed. WOW!


Michelle November 19, 2010 at 12:46 pm

This is a perfect side for Thanksgiving…so pretty and so easy!!


jan mickler November 21, 2010 at 10:49 am

This is not about this recipe (which looks yummy and is on the top of my to do list) – but about Barbara’s green tomato relish, which I made yesterday from the last crop of green tomatoes from my friend’s garden. Delicious – and so very easy to do. I used some of the relish in a chicken salad recipe this morning and it gave it a unique flavor that will have my brunch guests guessing! Thanks for all of your wonderful recipes.


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