Best 2 Sauteed Broccoli And Mushrooms Recipes

Are you looking for a quick and easy side dish that is packed with flavor? Look no further than sauteed broccoli and mushrooms! This simple yet delicious dish can be prepared in just a few minutes and makes a great addition to any meal. It's a great way to get your daily dose of vegetables, and it's also a great way to use up leftover broccoli and mushrooms.

Here are our top 2 tried and tested recipes!

SAUTEED BROCCOLI, CAULIFLOWER AND MUSHROOMS

Sauteed Broccoli, Cauliflower and Mushrooms image

I have always prepared broccoli this way. Even my kids loved it when they were small. The flavors are just magnificent together! The key is to keep heat high so the vegetables brown while remaining somewhat crisp.

Provided by davianng

Categories Cauliflower

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups broccoli, cut up
4 cups cauliflower, cut up
2 cups mushrooms, sliced
2 tablespoons garlic, minced
1/3-1/2 cup olive oil
salt and pepper, to taste

Steps:

Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible.
Heat oil in a large saute or fry pan until very hot.
Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown.
Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown.
The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.

FETTUCCINE NO-FREDO WITH BROCCOLI AND SAUTÉED MUSHROOMS

FETTUCCINE NO-FREDO WITH BROCCOLI AND SAUTÉED MUSHROOMS image

Categories Pasta Vegan

Yield 4 Servings

Number Of Ingredients 18

Ingredients

Sauce:
1 head cauliflower, chopped into small pieces
4 cups water
4-6 cloves garlic
1-2 tsp. basil
1/2-2 tsp. oregano
pinch cayenne pepper
salt to taste
freshly ground black pepper
pinch nutmeg
1 1/2 tbsp. nutritional yeast
Main:
2 large Portabella mushrooms, sliced 1/4-inch thick
2 cloves garlic
1/8 cup wine (I used white, but red will do)
salt to taste
1 pound fettuccine
1 head broccoli, cut into florets

Steps:

Sauce: Using the lesser amounts of each seasoning, place all the sauce ingredients except nutritional yeast into a large saucepan and cook, covered, until the cauliflower is very soft, about 15 minutes. When it's completely tender, use a blender to puree the cauliflower to a smooth sauce. (If you have a good hand blender, I recommend you do this in the pot.) Check the seasoning of the sauce, and add more to taste; add the nutritional yeast. Allow the sauce to simmer and thicken while you prepare the mushrooms and pasta. Sautéed Mushrooms: Heat a non-stick skillet brushed or sprayed with a little olive oil. Add the garlic and mushrooms, and cook, stirring, until the mushrooms begin to exude their juices. You can prevent them from drying out by keeping the skillet covered between stirrings. When the mushrooms get juicy, add the wine and salt to taste. Cook just until the wine is absorbed and then set aside, covered, until ready to serve. Pasta: Bring a large pot of water to a boil, add the fettuccine and salt, if desired, and set a timer for 3 minutes less than the amount of time indicated on the package. When the timer goes off, add the broccoli and cook for three minutes, or until the pasta is al dente. (For my fettuccine, this meant I cooked it for 9 minutes, added the broccoli, and cooked it for 3 more.) Drain the pasta and broccoli and return it to the pan. Stir in the cauliflower sauce and serve topped with sautéed mushrooms The pureed cauliflower forms a light yet creamy sauce that moistens the pasta and broccoli, while the sautéed mushrooms add chewy texture and earthy flavor. Besides being a great way to sneak a vegetable into a meal, this just tastes good. Try it with your favorite blend of spices and let me know your results.

Tips:

Choose fresh, high-quality broccoli and mushrooms. Look for broccoli crowns that are deep green in color and have tightly closed florets. Avoid crowns that are yellowing or have brown spots. Mushrooms should be firm and have a smooth, dry surface. Avoid mushrooms that are slimy or have bruises.
Cut the broccoli and mushrooms into uniform pieces. This will help them cook evenly. Cut the broccoli into 1-inch florets and slice the mushrooms.
Heat a large skillet over medium-high heat. Add a little olive oil or butter to the skillet. Once the oil is hot, add the broccoli and mushrooms.
Cook the broccoli and mushrooms for 5-7 minutes, or until the broccoli is tender and the mushrooms are browned. Stir occasionally to prevent the vegetables from burning.
Season the broccoli and mushrooms with salt, pepper, and garlic powder. You can also add other seasonings, such as Italian seasoning, paprika, or chili powder.
Serve the sautéed broccoli and mushrooms immediately. They can be served as a side dish or as a main course.

Conclusion:

Sautéed broccoli and mushrooms is a quick and easy dish that is packed with flavor. It is a great way to get your daily dose of vegetables. This dish can be served as a side dish or as a main course. It is also a great addition to salads, sandwiches, and wraps.