Ingredients:

• 1 pound broccoli, cut into 1-inch florets, stems peeled if desired

• 3 tablespoons extra-virgin olive oil, divided

• 8 ounces shiitake mushrooms, stems removed, caps sliced 1/2 inch thick (4 cups)

• 4 ounces baby bella mushrooms, quartered (2 cups)

• ¼ teaspoon salt

• 2 large cloves garlic, minced

• 2 tablespoons balsamic vinegar

• 1 tablespoon reduced-sodium tamari

• 1 tablespoon butter

• ¼ teaspoon crushed red pepper

Directions:

• Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
  

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.
  

• Reduce heat to medium; add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat; stir in butter, then add the broccoli and crushed red pepper and gently toss to combine.