Steamed Broccoli with Wild Mushroom and Parmesan

["Recipe courtesy of\u00a0Chef Katsuo \"Suki\" Sugiura,\u00a0Beverly Hilton<\/a><\/em>\n\n ","Recipe courtesy of\u00a0Chef Katsuo \"Suki\" Sugiura,\u00a0

Ingredients

½ cup focaccia crumbs
5 tablespoons California Olive Ranch extra virgin olive oil
3 tablespoons chopped parsley
½ teaspoon each, orange and lime zest
3 oz. wild mushrooms
Salt and pepper to taste
9 oz. broccoli
2 tablespoons shaved Parmesan cheese

Instructions

In a small bowl, stir together the focaccia crumbs, 2 tablespoons of the California Olive Ranch extra virgin olive oil, parsley, orange zest and lime zest.
In a small skillet, heat 1 ½ tablespoons of the olive oil over high-heat. Add the mushrooms and sauté for 1 minute. Sprinkle with salt and pepper to taste.
Steam the broccoli to your preference. Place the steamed broccoli in the center of a plate and put the mushrooms on top. Sprinkle with the citrus bread crumbs and the shaved Parmesan. Finish by drizzling with the remaining 1 ½ tablespoons of olive oil.