Why Make This Recipe
Sautéed Mushrooms and Broccoli is a quick and healthy dish. It combines earthy mushrooms with crisp broccoli, creating a delightful side or light meal. This recipe is not only simple to make but also packed with nutrients. It’s perfect for busy weeknights or when you want a quick but flavorful dish.
How to Make Sautéed Mushrooms and Broccoli
Ingredients:
- 1 pound broccoli florets
- 1 pound mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- Salt to taste
Directions:
- Prepare the vegetables: Wash and cut the broccoli into bite-sized florets. Slice the mushrooms and mince the garlic.
- Sauté the garlic: Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds, or until it becomes fragrant.
- Sauté the mushrooms: Add the sliced mushrooms to the skillet. Cook for 5-7 minutes until they are softened and lightly browned.
- Add the broccoli: Toss in the broccoli florets and sauté for another 5-7 minutes. Stir frequently until the broccoli is tender-crisp.
- Season and finish: Mix in the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Add salt to taste. Cook for an additional 1-2 minutes until the sauce thickens slightly.
- Serve: Serve hot as a side dish or a light meal. It pairs well with rice or noodles.
How to Serve Sautéed Mushrooms and Broccoli
You can serve this dish alongside grilled chicken or fish for a complete meal. It also works wonderfully as a filling dish with rice or noodles. For extra flavor, sprinkle some sesame seeds or chopped green onions on top before serving.
How to Store Sautéed Mushrooms and Broccoli
To store leftovers, let the dish cool down completely. Place it in an airtight container and keep it in the refrigerator. It can stay fresh for up to 3 days. When ready to eat, reheat it in a skillet over low heat or in the microwave until warm.
Tips to Make Sautéed Mushrooms and Broccoli
- Make sure not to overcrowd the pan while sautéing. This allows the mushrooms to brown nicely and the broccoli to cook evenly.
- Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition.
- If you prefer, you can replace the soy sauce with tamari for a gluten-free option.
Variation
You can experiment with adding protein to this dish. Tofu or chicken slices can be added for a heartier meal. Just cook the protein first before adding the vegetables.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare it a few hours ahead and reheat it when ready to serve. The flavors will still be great!
2. What other seasonings can I use?
You can try adding ginger for a different flavor or some chili paste if you like it spicy.
3. Is this recipe vegan?
Yes, this recipe is vegan-friendly, especially if you skip the oyster sauce or use a vegan alternative.
Sautéed Mushrooms and Broccoli
Ingredients
Vegetables
- 1 pound broccoli florets Cut into bite-sized pieces
- 1 pound mushrooms, sliced Any variety of mushrooms can be used
- 2 cloves garlic, minced Fresh garlic recommended
Cooking Essentials
- 2 tablespoons olive oil
- 1/4 cup soy sauce Can use tamari for gluten-free option
- 2 tablespoons oyster sauce Optional, can skip for vegan
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- Salt to taste
Instructions
Preparation
- Wash and cut the broccoli into bite-sized florets. Slice the mushrooms and mince the garlic.
Sautéing
- Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until softened and lightly browned.
- Toss in the broccoli florets and sauté for another 5-7 minutes until tender-crisp, stirring frequently.
- Mix in soy sauce, oyster sauce (if using), sesame oil, and black pepper. Add salt to taste and cook for an additional 1-2 minutes until sauce thickens slightly.
- Serve hot as a side dish or a light meal, pairing it with rice or noodles.