Sautéed Mushroom and Broccoli Stir-Fry

Sautéed Mushroom and Broccoli Stir-Fry

Mediterranean-Style Plant-Forward Dish

Description

Tender mushrooms and crisp broccoli florets are quickly sautéed in olive oil with garlic, lemon, and aromatic Mediterranean herbs. Lightly caramelized and finished with a splash of soy or tamari for umami balance, this dish is vibrant, nourishing, and ready in under 20 minutes.

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Ingredients

• 2 cups broccoli florets

• 1½ cups mushrooms (button, cremini, or mixed), sliced

• 2 tbsp extra-virgin olive oil

• 3 garlic cloves, minced

• ½ tsp dried oregano

• ¼ tsp dried thyme

• ¼ tsp black pepper

• ¼ tsp salt (adjust to taste)

• 1 tbsp soy sauce or tamari (optional, for depth)

• Juice of ½ lemon

• 1 tbsp fresh parsley, chopped

Optional Add-Ins

• Red chili flakes

• Toasted pine nuts or almonds

• Grated Parmesan or nutritional yeast

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Instructions

1. Prep the Broccoli
   Bring a small pot of salted water to a boil. Blanch broccoli for 2 minutes, then drain and set aside. (This keeps it bright and tender-crisp.)

2. Sauté the Mushrooms
   Heat olive oil in a large skillet over medium-high heat.
   Add mushrooms and cook 4–5 minutes until golden and moisture evaporates.

3. Add Garlic & Herbs
   Stir in garlic, oregano, thyme, pepper, and salt. Cook 30 seconds until fragrant.

4. Combine Broccoli
   Add broccoli and toss well. Cook 2–3 minutes until heated through.

5. Finish the Dish
   Drizzle with soy sauce (if using) and lemon juice. Toss and remove from heat.
   Sprinkle with fresh parsley and serve warm 🍽️

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Serving Suggestions

• Serve over brown rice, quinoa, or couscous

• Pair with grilled fish or chicken

• Enjoy as a warm mezze side with hummus and flatbread

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Q & A

Q: Can I skip blanching the broccoli?
A: Yes, but blanching helps keep it bright and prevents it from being too firm.

Q: Is this dish vegan?
A: Yes! It’s naturally vegan and dairy-free.

Q: Can I add protein?
A: Absolutely—chickpeas, tofu, or white beans work beautifully.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.

Q: Can I make it spicy?
A: Add chili flakes or a drizzle of chili oil at the end.