Sauted Broccoli and Mushrooms
Elevate your weeknight dinner routine with this quick and flavorful Sautéed Broccoli and Mushrooms recipe! Packed with tender-crisp broccoli florets and earthy cremini mushrooms, this dish is brought to life with aromatic garlic, a hint of zesty lemon juice, and a savory splash of soy sauce. Ready in just 25 minutes, this versatile side dish pairs perfectly with rice, pasta, or quinoa, or can stand alone as a light, healthy entrée. A touch of optional red pepper flakes adds a subtle kick for those who love a little heat. Whether you're looking for a vegan-friendly option or a vibrant vegetable dish to complement your main course, this recipe is loaded with wholesome flavors and easy-to-follow steps for the perfect sauté every time.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 cups cremini mushrooms
- 2 tablespoons olive oil
- 3 units garlic cloves
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 0.25 teaspoons ground black pepper
- 0.5 teaspoons salt
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Wash the broccoli florets thoroughly and set aside. Slice the cremini mushrooms into thin, even slices.
Mince the garlic cloves finely and have all ingredients ready to go for quick cooking.
In a large skillet, heat the olive oil over medium heat until shimmering.
Add the minced garlic to the skillet and sauté for 30 seconds, stirring constantly to prevent burning.
Add the broccoli florets to the skillet and cook for 5 minutes, stirring occasionally.
Add the sliced mushrooms to the skillet and stir them into the broccoli. Cook for another 7-8 minutes, or until the broccoli is tender and the mushrooms have released their juices and are golden.
Drizzle the soy sauce and lemon juice over the vegetables. Stir well to coat evenly.
Add the salt, black pepper, and red pepper flakes (if using) to taste. Stir again and cook for another 1-2 minutes, allowing the flavors to meld together.
Remove the skillet from heat and serve the sautéed broccoli and mushrooms warm as a side dish, or atop rice, pasta, or quinoa for a light main course.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.1 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
