Market Recipe: Sesame Broccoli & Mushrooms with “Liquid Light” Bone Broth

Sesame Broccoli & Mushrooms with “Liquid Light” Bone Broth” 
Serves 4
By Market Chef Maggie Perkins from Maggie’s Farm

1 tablespoon grapeseed oil
1 head Gray Gardens broccoli, trimmed, chopped roughly (stems and florets)
1 qt Hifi Mycology oyster mushrooms, trimmed, chopped roughly 
1 jar Fond Bone Broth “Liquid Light”
1 tsp +/- toasted sesame oil
In a medium skillet over medium high heat

In a medium skillet over medium high heat, bring grapeseed oil to a slight shimmer. Add broccoli (without crowding pan). Stirring occasionally, cook broccoli until slightly limp, about 3-5 minutes. Add sliced mushrooms and bone broth. Reduce heat to medium and cook, uncovered, until broth is reduced almost completely, stirring to keep vegetables from scorching.  Serve warm.