Why You’ll Love This Recipe
I love how this recipe delivers so much flavor with such minimal effort. The mushrooms soak up the seasoning and develop a meaty, satisfying bite, while the broccoli keeps things fresh and vibrant. It’s a one-pan, no-fuss kind of dish that’s ready in minutes, making it perfect for busy weeknights or when I want to keep things simple but still eat well.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Broccoli florets
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Sliced mushrooms (cremini or button work great)
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Olive oil or butter
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Garlic, minced
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Soy sauce or tamari
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Salt
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Black pepper
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Optional: red pepper flakes, lemon juice, or fresh herbs for garnish
Directions
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I start by heating olive oil or butter in a large skillet over medium heat.
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I add the garlic and let it cook for about 30 seconds until fragrant.
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I toss in the sliced mushrooms and sauté them for 5–7 minutes until they’re browned and have released their moisture.
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I add the broccoli florets to the pan, stirring to combine.
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I pour in a splash of soy sauce, then cover the skillet and let the veggies steam for about 3–4 minutes until the broccoli is just tender.
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I uncover, give everything a good stir, and cook for another minute to let the flavors meld.
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I season with salt, pepper, and any optional toppings I’m in the mood for before serving.
Servings and timing
This recipe makes about 4 servings as a side dish. From start to finish, it takes roughly 10 minutes of prep and 15 minutes of cook time—just 25 minutes total for a fast, flavorful result.
Variations
Sometimes I add a handful of baby spinach or kale at the end for even more greens. A sprinkle of parmesan or nutritional yeast gives it a cheesy boost, while swapping soy sauce with balsamic vinegar adds a tangy twist. If I’m feeling bold, I add crushed red pepper or a drizzle of sesame oil for extra depth.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I warm them in a skillet over medium heat to bring back the texture or use the microwave for convenience, though the mushrooms are best when reheated on the stove.
FAQs
Can I use frozen broccoli?
Yes, I can use frozen broccoli, but I make sure to thaw and drain it first so the dish doesn’t become watery.
What kind of mushrooms work best?
I usually go with cremini or white button mushrooms, but shiitake or portobello add even more depth if I have them on hand.
Can I make this dish vegan?
Absolutely. I stick with olive oil and skip any cheese toppings to keep it 100% plant-based.
How do I avoid soggy mushrooms?
I sauté the mushrooms in a single layer without salting them right away. This lets them brown nicely and avoid releasing too much moisture too soon.
Is this good for meal prep?
Yes, it holds up well in the fridge and reheats nicely, making it a great addition to any weekly meal prep routine.
Conclusion
Broccoli & Mushroom Bliss is one of those easy recipes that makes me feel like I’m eating something special with hardly any effort. It’s rich, vibrant, and endlessly customizable—exactly the kind of comforting, healthy dish I can whip up anytime.
Print
Broccoli & Mushroom Bliss
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A savory and comforting dish featuring tender broccoli and earthy mushrooms sautéed to perfection for a wholesome, flavorful meal.
Ingredients
3 cups broccoli florets
2 tablespoons olive oil or butter
8 oz (225g) cremini or button mushrooms, sliced
2 cloves garlic, minced
Salt and pepper, to taste
1 tablespoon soy sauce or tamari (optional, for umami boost)
1/4 teaspoon chili flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
Steam or blanch the broccoli for 2-3 minutes until bright green and slightly tender. Drain and set aside.
In a large skillet, heat olive oil or butter over medium heat.
Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until browned and softened.
Add minced garlic, and sauté for 1 more minute until fragrant.
Toss in the steamed broccoli and stir well to combine.
Season with salt, pepper, and soy sauce (if using). Cook for another 2-3 minutes until everything is well coated and heated through.
Sprinkle with chili flakes and fresh parsley before serving.
Notes
For a richer flavor, use butter instead of oil.
Add a splash of lemon juice or balsamic vinegar for brightness.
Pairs beautifully with rice, quinoa, or mashed potatoes.
Make it vegan by using plant-based butter or just olive oil.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish / Light Main
- Method: Sautéing
- Cuisine: Fusion / American
