Description
A quick and flavorful sautéed mushroom and broccoli dish that combines tender-crisp broccoli with savory mushrooms and garlic, finished with a touch of butter for richness. Perfect as a wholesome side or a light vegan main when paired with grains or protein.
Ingredients
Scale
Vegetables
- 1 cup broccoli florets
- 2 cups mushrooms, sliced
- 1 teaspoon garlic, minced
Oils and Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat skillet: Heat a large skillet over medium heat to prepare for sautéing the vegetables.
- Add olive oil: Pour the olive oil into the heated skillet, allowing it to spread evenly and warm through.
- Sauté broccoli: Add the broccoli florets and cook for 3 to 4 minutes, stirring occasionally for even cooking and to keep them tender-crisp.
- Add mushrooms: Introduce the sliced mushrooms to the skillet with the broccoli and continue to sauté for 5 to 6 minutes until they soften and start releasing moisture.
- Add garlic: Stir in the minced garlic, mixing well into the vegetables, and cook for about 1 minute until fragrant.
- Season vegetables: Sprinkle salt and black pepper, then stir thoroughly to distribute the seasoning evenly throughout the mixture.
- Add butter: Add the butter to the skillet and allow it to melt, stirring occasionally to combine it fully with the vegetables.
- Finish sautéing: Continue cooking for another 2 to 3 minutes until broccoli is tender but still has slight crispness and mushrooms are fully cooked.
- Adjust seasoning and serve: Remove skillet from heat, taste, and adjust seasoning if needed, then serve immediately as a side dish or light entrée.
Notes
- For a vegan variation, substitute butter with an additional tablespoon of olive oil or vegan margarine.
- Try adding fresh herbs like thyme or parsley for extra aroma.
- Serve alongside grilled chicken, fish, or tofu for a balanced meal.
- Do not overcook the broccoli to retain nutrients and texture.