Ingredients

  • 2 cups broccoli florets
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • ¼ tsp red pepper flakes (optional)
  • ½ tsp black pepper
  • ½ tsp salt, or to taste
  • 1 tbsp soy sauce or tamari (optional)
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley (optional)

👩‍🍳 Instructions

1. Prepare the vegetables
Wash the broccoli and mushrooms thoroughly. Cut the broccoli into bite-sized florets and slice the mushrooms evenly.

2. Cook the broccoli
Heat a large skillet over medium-high heat. Add the olive oil and broccoli. Cook for about 4–5 minutes, stirring occasionally. Add 2–3 tablespoons of water and cover for 1–2 minutes to help the broccoli become tender while keeping its bright green color.

3. Add the mushrooms
Remove the lid and add the sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.

4. Add garlic and butter
Reduce the heat to medium. Add the butter and minced garlic. Stir continuously for 1–2 minutes, until the garlic becomes fragrant and the butter coats the vegetables.

5. Season
Add salt, black pepper, and red pepper flakes. If using, pour in the soy sauce or tamari and toss everything together.

6. Finish with lemon
Turn off the heat and drizzle the fresh lemon juice over the skillet. Toss gently to combine. Garnish with fresh parsley if desired.

🍽️ Serving Suggestions

Serve immediately as a side dish with grilled chicken, fish, steak, or eggs. For a vegetarian meal, serve it over brown rice, quinoa, or alongside beans.