Back
Canlis Restaurant, 2576 Aurora Avenue North Seattle, WA 98109-2299 206-298-9550 http://www.canlis.com	Greg Atkinson Executive Chef More about the Chef

Organic Italian Broccoli with Forest Mushrooms, Crushed Red Pepper and Garlic (Serves 4)
1 pound Stone Free Farms Organic Italian Broccoli
1 gallon rapidly boiling water
1 tablespoon kosher salt
1 pound fresh shiitake mushrooms
3 tablespoons olive oil
1 tablespoon crushed red pepper
1 tablespoon chopped garlic

Trim about 2 inches from the bottom of the broccoli and cook the spears in rapidly boiling salted water for 3 minutes. Drain at once and rinse in cold water to halt the cooking process. Set aside. Remove stems from the shiitake and cut the caps into 1/4-inch slices. Set aside. In a sauté pan over high heat, warm the oil with the chilies and garlic until the garlic begins to sizzle. Add the mushrooms and the broccoli and cook, stirring for 3 minutes. Serve at once.