The Nero Wolfe Cookbook by Rex Stout and the editors of The Viking Press
serves 4
INGREDIENTS:
1/4 cup olive oil
2 cloves garlic, mashed
1/4 c minced mushrooms
2 c broccoli florets
3/4 c dry white wine
salt if necessary
PREPARATION:
Heat olive oil in skillet. SautJ the garlic for 1 or 2 minutes. Add
the mushrooms and cook for another minute. Add broccoli, tossing
quickly to coat with oil. Pour in wine. Stir gently and cook
uncovered for 3 to 5 minutes. Cover the skillet and simmer until
broccoli is tender (about 5 minutes). Remove broccoli, reduce liquid
by 1/2 and pour over broccoli.
