Sautéed Mushrooms and Broccoli is a simple yet elegant dish that brings together two powerhouse vegetables in a way that’s both nourishing and deeply satisfying. The mushrooms, tender and earthy, soak up the flavors of garlic and oil, while the broccoli adds a vibrant crunch and a burst of green freshness. Together, they create a dish that’s versatile enough to serve as a side, a light main course, or even a topping for rice, pasta, or toast.
This recipe is all about balance—flavor, texture, and nutrition. Mushrooms are rich in umami and provide a meaty bite, while broccoli is packed with vitamins and fiber. The garlic adds depth, and a splash of soy sauce or balsamic vinegar (optional) elevates the dish with a savory or tangy finish. It’s quick to prepare, making it perfect for weeknight dinners or meal prep. Plus, it’s naturally vegan and gluten-free, making it a crowd-pleaser for all dietary preferences.
🧺 INGREDIENTS:
- 2 cups broccoli florets
- 2 cups sliced mushrooms (button, cremini, or shiitake work well)
- 2 tablespoons olive oil or unsalted butter
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: 1 tablespoon soy sauce or balsamic vinegar
- Optional garnish: sesame seeds, chili flakes, or fresh herbs like parsley or thyme
👩🍳 INSTRUCTIONS:
- Prep the Vegetables Rinse the broccoli florets under cold water and pat dry. Slice the mushrooms evenly—if using large mushrooms, quarter them for uniform cooking. Mince the garlic and set everything aside.
- Heat the Pan Place a large skillet or cast iron pan over medium-high heat. Add the olive oil or butter and let it heat until shimmering.
- Sauté the Garlic Add the minced garlic to the pan and sauté for about 30 seconds, just until fragrant. Be careful not to burn it—garlic turns bitter quickly.
- Cook the Mushrooms Add the sliced mushrooms to the pan. Stir occasionally and let them cook for 5–7 minutes, until they release their moisture and begin to brown. The edges should be golden and slightly crisp.
- Add the Broccoli Toss in the broccoli florets and stir to combine. Cook for another 5–7 minutes, stirring occasionally, until the broccoli is bright green and tender-crisp. If you prefer softer broccoli, cover the pan for 2–3 minutes to steam slightly.
- Season and Finish Sprinkle with salt and pepper to taste. If using soy sauce or balsamic vinegar, drizzle it over the vegetables and stir well to coat. Let it cook for another minute to absorb the flavors.
- Garnish and Serve Remove from heat and transfer to a serving dish. Garnish with sesame seeds, chili flakes, or fresh herbs if desired. Serve hot.
🍽️ Serving Suggestions:
- Serve over steamed rice or quinoa for a complete meal
- Use as a topping for toast with hummus or ricotta
- Pair with grilled chicken, tofu, or fish for a hearty dinner
- Toss into pasta with olive oil and parmesan for a quick lunch