Garlic Mushrooms and Broccoli

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🧄🥦 Garlic Mushrooms and Broccoli

A quick, flavorful, and healthy side dish (or light main) made with sautéed mushrooms and broccoli, tossed in aromatic garlic and olive oil. It’s vegan, gluten-free, and perfect for busy weeknights or as a hearty vegetable side for any meal.

âś… Ingredients:

Serves: 3–4
Prep time: 10 minutes
Cook time: 10–12 minutes

  • 2 tablespoons olive oil
  • 3–4 cloves garlic, finely minced
  • 2 cups broccoli florets
  • 2 cups mushrooms, sliced (button or cremini)
  • Salt and pepper, to taste
  • 1 tablespoon soy sauce (optional, for extra flavor)
  • ½ teaspoon chili flakes (optional, for a bit of heat)
  • Juice of ½ lemon (optional, for brightness)

🔪 Instructions:

1. Prepare the vegetables:

  • Wash the broccoli and cut it into small, even-sized florets.
  • Clean the mushrooms with a damp cloth or paper towel to remove dirt. Slice them evenly. ⚠️ Do not soak mushrooms in water as they absorb moisture easily.

2. Blanch the broccoli (optional for tenderness):

  • Bring a pot of salted water to a boil. Add the broccoli and cook for 2 minutes, just until bright green and slightly tender.
  • Drain and rinse under cold water to stop cooking. Set aside.

3. Cook the mushrooms:

  • In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat.
  • Add the sliced mushrooms. Cook without stirring for 2–3 minutes to allow browning, then stir and cook another 2–3 minutes until soft and golden.
  • Season with a little salt and pepper.

4. Add garlic and broccoli:

  • Push the mushrooms to one side of the pan. Add another 1 tablespoon olive oil and the minced garlic to the empty space.
  • SautĂ© the garlic for 30–60 seconds until fragrant, then mix with the mushrooms.
  • Add the blanched broccoli and stir to combine.

5. Season and finish:

  • Add soy sauce and chili flakes if using. Stir well and cook everything together for 2–3 more minutes, until broccoli is warmed through and flavors are combined.
  • Finish with a squeeze of lemon juice, if desired.

6. Serve:

  • Serve hot as a side dish, over rice, quinoa, or noodles, or enjoy it on its own for a light, healthy meal.

📦 Storage Tips:

  • Store leftovers in an airtight container in the fridge.
  • Best eaten within 3–5 days for optimal freshness and texture.
  • To reheat: Use a skillet over medium heat for best results, or microwave gently.

🥄 Mushrooms Storage Note:

Once cleaned and sliced, mushrooms should be stored in a container lined with paper towels to absorb excess moisture. Avoid sealing them too tightly—mushrooms like a bit of airflow to prevent sogginess.

đź’ˇ Optional Additions & Variations:

  • Toasted sesame seeds for crunch and flavor
  • Grated Parmesan (if not keeping it vegan)
  • Add tofu or shrimp for a protein-packed version
  • Use coconut aminos instead of soy sauce for a soy-free alternative
  • Add ginger for an Asian-inspired twist

🌱 Nutritional Info (Per Serving – Estimate):

  • Calories: ~120
  • Protein: 4g
  • Carbs: 10g
  • Fat: 8g
  • Fiber: 3g
  • Sugar: 2g

Low in calories, rich in fiber, and packed with antioxidants, this dish is a great way to enjoy healthy veggies without sacrificing flavor.

🧾 Conclusion & Recommendation:

This Garlic Mushrooms and Broccoli recipe is the perfect example of how simple ingredients can create something incredibly satisfying. Whether served as a quick side or a main, it’s easy to make, customizable, and packed with garlicky goodness. Add it to your weekly rotation for a boost of nutrition and taste—without the hassle.

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