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.

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

Instructions

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.)
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.
Add Garlic & Herbs
Stir in garlic, oregano, thyme, pepper, and salt. Cook 30 seconds until fragrant.
Combine Broccoli
Add broccoli and toss well. Cook 2–3 minutes until heated through.
Finish the Dish
Drizzle with soy sauce (if using) and lemon juice. Toss and remove from heat.
Sprinkle with fresh parsley and serve warm 🍽️