Broccoli and Mushrooms with Blue Cheese

Clean broccoli, chop the stem into cubes and divide the florets.

Bring a large pan of water to a boil. Add broccoli stem cubes first. After 1 minute, add the broccoli florets and boil for about 3 minutes; they should not get too soft. Drain and refresh under cold water. Drain well.

In the meantime, clean the mushrooms by rubbing them well with some paper towels and halve the larger ones, if necessary.

Heat oil and butter in a large pan (I use my cast iron pan for this purpose). Cook the mushrooms for about 5 minutes, until golden. Add broccoli and mix well. Cook, covered, for about 3 minutes, stirring carefully a few times in between.

Season generously with salt and freshly ground black pepper and scatter the crumbled cheese on top. Leave to stand for 1 or 2 minutes to allow the cheese to melt a little bit.

Serve with some crusty bread as a main dish or with grilled or pan-fried chicken breast or fish as a side dish.