Skillet Mushrooms and Broccoli with Pancetta
This is a low-maintenance side dish in that there are just a few ingredients and all it really needs is some time on the stove (about 20 minutes) and the occasional stir. It starts with pancetta and from there the mushrooms and broccoli cook down until they are tender. Some balsamic adds a vinegary punch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dishes
- Method: Saute
- Cuisine: American
Ingredients
- 2 ounces diced pancetta
- 4–5 cups Broccoli florets (about two broccoli crowns)
- 8 ounces whole cremini mushrooms, large ones quartered and medium ones halved
- 1/4 cup balsamic vinegar
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh parsley
Instructions
1. Cook the pancetta over medium heat in a 10-inch skillet until it’s released its fat and turns crispy. Add the broccoli and mushrooms and stir. Cook it all for about five minutes, stirring frequently. 2. Push some of the broccoli and mushrooms to the side to expose the bottom of the pan. Add the balsamic and scrape up the browned bits. Add the salt and cook it all another 10 minutes or until the broccoli is tender. Add the chopped parsley and serve.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 126
- Sugar: 5.5g
- Sodium: 722.1mg
- Fat: 6.2g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13.1g
- Fiber: 3.4g
- Protein: 6.6g
- Cholesterol: 9.4mg
