Instructions: In a medium saucepan bring 1 inch of water to a boil. Add about 12 ounces broccoli; return water to a boil. Reduce heat and simmer covered, until crisp-tender, 2-3 minutes; drain; set aside. In a large non-stick skillet over medium-high heat cook bacon until nearly crisp, about 4 minutes. Add onion; cook, stirring frequently, until onion is crisp-tender and bacon is crisp, 3 to 4 minutes. Stir in vinegar; cook, stirring constantly, until vinegar is reduced by half, about 30 seconds. Add (about 2 1/2 cups)

mushrooms, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm.

Yields 4 to 6 portions; 6 cups Variation - substitute balsamic vinegar.

Days" (Clarkson Potter,February, 1996), is filled with simple yet elegant

"rush hour" recipes and time-savings tips.

To clean mushrooms: Put mushrooms in a plastic bag with two tablespoons of flour or baking soda, fill the bag 3/4 full of cold water, then quickly shake and drain. The mushrooms come out free of soil and need only to be patted dry with a towel.

NOTES : One of Nathalies speedy favorites is Warm Broccoli Mushroom Salad, a colorful melange she serves as a side dish, or on a bed of

lettuce as a salad. The dressing is a tangy mixture of vinegar and bacon.

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