Sauteed Broccoli And Mushrooms
Sauteed Broccoli And Mushrooms is a quick, flavorful dish made with fresh vegetables, garlic, soy sauce, and a touch of sweetness. It delivers a perfect balance of taste and texture in every bite. Simple to prepare and satisfying to eat, it pairs well with rice, noodles, or proteins, making it a reliable and delicious addition to any meal.
Equipment
- Kitchen Utensils Needed
- Large non stick or cast iron skillet / wok
- Chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- 2 heads broccoli approx. 500g, cut into florets
- 2 cups shiitake mushrooms or any preferred mushrooms, sliced
- 1 medium onion thinly sliced
- 3 –4 cloves garlic minced
- 1 tablespoon fresh ginger grated (optional, but highly recommended)
- 2 tablespoons butter olive oil, or a mix of both
- 1 tablespoon maple syrup or honey
- ½ teaspoon thyme optional
- ½ teaspoon paprika optional
- ½ teaspoon cinnamon optional
- Salt and black pepper to taste
- Sesame seeds for garnish
- 1 tablespoon soy sauce or tamari for gluten-free option
Instructions
Get The Veggies Ready:
- Rinse the broccoli and chop it into small, bite sized pieces. Slice the mushrooms and onions thinly. Mince the garlic, and if you’re using fresh ginger, go ahead and grate that too.
Start With The Aromatics:
- In a large pan or wok, heat about 2 tablespoons of butter or olive oil over medium heat. Add the onions, garlic, and ginger. Cook for 2 to 3 minutes, just until everything softens and starts smelling amazing.
Add The Mushrooms:
- Toss in the sliced mushrooms with a little pinch of salt. Let them cook for 4 to 5 minutes stirring occasionally until they release their juices and start to brown a bit.
Time For The Broccoli And Seasoning:
- Add the chopped broccoli to the pan. Drizzle in some soy sauce and maple syrup (or honey if you prefer). Sprinkle in thyme, paprika, a pinch of cinnamon, salt, and pepper. Give everything a good toss so the veggies are nicely coated in the seasonings.
Steam And Saute:
- Add a splash of water (about 1–2 tablespoons), then cover the pan with a lid. Let it cook for another 5 to 6 minutes, just until the broccoli is tender but still has a bit of crunch. Stir now and then so nothing sticks.
Final Touches:
- Take the pan off the heat. Taste and adjust the seasoning if it needs a little more salt or spice. Right before serving, sprinkle some sesame seeds over the top for a little crunch and extra flavour.