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- 4 cups broccoli flourettes, fresh or frozen
- 3 slices of bacon, cut into small pieces
- 3/4 cup finely chopped onion
- 2 tablespoons raspberry or balsamic vinegar
- 8 oz (about 2 1/2 cups) fresh white mushrooms, sliced
In a medium saucepan bring 1-inch water to a boil. Add broccoli; return water to a boil; reduce heat, simmer covered until crisp-tender, 2 to 3 minutes; set aside.
In a large nonstick skillet, over medium-high heat cook bacon until nearly crisp and most of the fat is rendered out, about 4 minutes. Add onion, cook, stirring frequently, until the onion is crisp-tender and the bacon is crisp, 3 to 4 minutes. Stir in vinegar; cook and stir until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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