Sautéed Mushroom and Broccoli

Here’s a simple and flavorful recipe for Sautéed Mushroom and Broccoli — perfect as a side dish or a healthy topping for rice, pasta, or protein.

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🥦🍄 Sautéed Mushroom and Broccoli Recipe

Ingredients:

• 1 tablespoon olive oil (or butter for extra richness)

• 2 cups broccoli florets (fresh or frozen, thawed)

• 1½ cups sliced mushrooms (cremini, button, or shiitake work great)

• 2–3 garlic cloves, minced

• 2 tablespoons soy sauce (or tamari for gluten-free)

• ½ teaspoon black pepper

• Optional: red pepper flakes, sesame oil, lemon juice, or grated Parmesan

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Instructions:

1. Prep the Veggies:

   • Wash and slice mushrooms.

   • Cut broccoli into bite-sized florets.

   • If using fresh broccoli, blanch in boiling water for 1–2 minutes (optional for quicker sautéing).

2. Heat the Pan:

   • In a large skillet, heat olive oil over medium-high heat.

3. Sauté the Mushrooms:

   • Add sliced mushrooms to the pan.

   • Let them sit undisturbed for 2–3 minutes so they brown.

   • Stir and cook another 3–4 minutes until they’re golden and soft.

4. Add Broccoli & Garlic:

   • Add broccoli and garlic to the pan.

   • Sauté everything together for about 5–6 minutes, stirring frequently until broccoli is tender but crisp.

5. Season:

   • Stir in soy sauce and black pepper.

   • Add red pepper flakes for heat, or a splash of sesame oil for flavor depth.

6. Finish & Serve:

   • Optional: squeeze fresh lemon juice or sprinkle Parmesan on top.

   • Serve warm as a side dish or over rice/noodles.

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🍽️ Serving Ideas:

• Serve with grilled chicken, tofu, or salmon.

• Mix into pasta or stir-fry noodles.

• Use as a topping for baked potatoes or grain bowls.

Let me know if you want a version with ginger, teriyaki sauce, or other twists!