Ingredients:
- 2 cups broccoli florets
- 1 cup mushrooms, sliced (such as button or cremini)
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, thinly sliced (optional)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Lemon juice (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Broccoli and Mushrooms: Wash the broccoli and cut it into small florets. Clean the mushrooms and slice them.
- Blanch the Broccoli (Optional):
- Bring a pot of salted water to a boil.
- Add the broccoli florets and cook for 2-3 minutes until they are bright green and slightly tender.
- Drain and immediately plunge the broccoli into a bowl of ice water to stop the cooking process. Drain again and set aside.
- Sauté the Garlic and Onion:
- In a large skillet, heat the olive oil or butter over medium heat.
- Add the minced garlic and sliced onion (if using), and sauté until fragrant and the onion becomes translucent, about 2-3 minutes.
- Cook the Mushrooms:
- Add the sliced mushrooms to the skillet.
- Cook, stirring occasionally, until the mushrooms are browned and tender, about 5-7 minutes.
- Combine and Season:
- Add the broccoli to the skillet with the mushrooms.
- Pour in the soy sauce and sprinkle with salt, pepper, and red pepper flakes (if using).
- Toss everything together and cook for an additional 2-3 minutes, allowing the flavors to meld.
- Serve:
- Remove from heat and transfer to a serving dish.
- Drizzle with a little lemon juice and garnish with fresh parsley if desired.
Tips:
- For added flavor, you can sprinkle some grated Parmesan cheese over the finished dish.
- If you prefer a richer dish, add a splash of heavy cream or a dollop of sour cream towards the end of cooking.
- This dish pairs well with rice, quinoa, or as a side to grilled chicken or fish.
Enjoy your delicious and healthy sautéed broccoli with mushrooms!
