This recipe involves cooking tomatoes, onions, and garlic down to a jam-like consistency and tossing blanched broccoli in the sauce to coat. The recipe may make more than you need for the broccoli, and if that is the case, just freeze the remainder and use it on pasta, other vegetables or use it coat roasted chicken, fish, or shrimp.
INGREDIENTS:
4 tomatoes, peeled, seeded, diced, all liquid reserved 1 brown or white onion, finely minced 3 cloves garlic, peeled and minced ½ teaspoon fresh thyme, minced 1 teaspoon fresh marjoram or oregano, minced 2 tablespoons white balsamic vinegar 1 tablespoon sugar, or as needed Olive oil as needed 3-4 cups oyster mushrooms, hand torn into ¼ inch wide shreds 4 cups broccoli, florets cut into 1 inch bits and stems peeled and cut into similar size Salt and pepper to taste Water as neededMETHOD:
Heat a 2 quart saucier/chef’s pan over medium heat. When hot, generously film the pan with oil and heat through. When hot, add the onions and toss to coat with oil. Cook until the onions are tender and starting to melt. Add the garlic and ¾ of the herbs, toss to mix and gently cook until the garlic is fragrant and translucent. Add the tomatoes and any liquid reserved and toss to combine. Cook, stirring gently, 5-10 minutes. Season with salt and pepper and cook until the tomatoes are entirely broken down and the lot is starting to thicken. Stir vigorously to break down. Taste the sauce for sweet and tart. Add vinegar and cook until reduced almost entirely. Add sugar and stir in. Cook until the vegetables are thoroughly broken up and the texture of the sauce resembles a loose jam. If the sauce is getting thick or dry, add a little water at a time to keep it moving. Cook until the flavor concentrated, with a balance of sweet-tart and herby. Remove from the heat and add just enough oil and water to thin the sauce so it will coat the broccoli once it is cooked.
While the sauce cooks, bring a pot of water large enough for the broccoli to the boil.
While the water boils, heat a large (10-inch at least) sauté pan over medium-high heat. Film liberally with oil, and when hot add the shredded mushrooms. Toss to coat with oil and season with salt and pepper. Sauté until they are turning golden and the edges are starting to crisp.
As the mushrooms approach golden, add a couple tablespoons salt to the boiling water. Add the broccoli and cook just until it turns a bright green and is no longer raw. Drain well, then toss into a bowl and spray with oil or drizzle with oil and toss to coat.
When the mushrooms are crisped on some of the edges, add the broccoli to the mushrooms and toss to mix. Cook a couple minutes to heat the broccoli and give it some color. When the broccoli is quite hot, add the tomato sauce/glaze and cook to heat the glaze, stirring to coat the vegetables.
Serve hot.
Serves: 4
Source: Chef Andrew E Cohen
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