Truemors
Week 4 of the One Local Summer Challenge.
This picture is a little blurry but the food was fantastic! This is what we had for dinner tonight - we ate very light and it was hot out, so this was perfect.
I got the recipe here and didn't change any of it. It was perfect!
Broccoli with Cheesy Mushroom Sauce
2 pounds fresh broccoli spears
3 tbsp. butter
4 oz. sliced mushrooms
3 tbsp. flour
1/2 tsp. salt
1 tsp. prepared mustard
1 cup chicken broth
1/2 cup shredded mild Cheddar or American cheese
Cook broccoli in boiling salted water just until tender. Melt butter in saucepan; saute mushrooms until tender. Stir in flour until smooth and bubbly. Stir in salt and mustard. Gradually add chicken broth, stirring constantly, until thickened. Add cheese, stirring until melted. Pour sauce over hot cooked, well-drained broccoli.
A couple of notes: we used fresh shitake mushrooms and we used Colby cheese. Also, stirring in the flour? Made breaded mushrooms. But it all worked out once the chicken broth was added. I LOVED this dish!
Here's where everything came from:
Broccoli - Paradise Organic (approx. 60 miles)
Butter - Green Meadow Farm (36.4 miles)
Shitake mushrooms - Mother Earth Organics (37.3 miles)
Dijon Mustard - homemade (0 miles)
Chicken broth - homemade (0 miles)
Colby cheese - Friendly Farm (36.3 miles)
*I mentioned before where the ingredients for my mustard and chicken broth are from - they're all local.*
Not local: flour, salt.
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