12 ounces fresh or frozen broccoli florets 2 slices bacon, cut in small pieces 1 small thinly sliced onion 2 tablespoons white wine or balsamic vinegar 8 ounces fresh white mushrooms, sliced 1 cup tomato wedges 1/2 teaspoon salt
In a medium saucepan bring 1 inch of water to a boil. Add broccoli; return water to a boil. Reduce heat and simmer covered, until crisp tender, 2 to 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 the bacon is crisp, 3 to 4 minutes.
Stir in vinegar; cook, stirring constantly, until vinegar is reduced by half, about 30 seconds. Add mushrooms, tomatoes, salt and reserved broccoli; toss to coat.