Sautéed Broccoli and Mushrooms
The holidays are definitely a time to enjoy food and company without feeling guilty about how many calories you are consuming. But sometimes it is good to have some “guilt free” food options like this sautéed vegetables. This Sautéed Broccoli and Mushrooms is a good side dish for those who want a lighter food option on their holiday menu or who just want a nice simple vegetable side dish. Simple is good too!
You can’t go wrong with sautéeing vegetables. Like a lot of my recipes, this one is flexible so feel free to add other vegetables of your choice to the mix. Depending on what you add, how long it takes to cook may vary. All you have to do is taste for doneness. With certain vegetables I don’t care for too much seasoning. I am the type of person who can enjoy steamed broccoli plain. With this recipe, salt and pepper is all I added but again you can add other seasonings of your choice. Your plate, your rules!
Sautéed Broccoli and Mushrooms
This recipe yields about 4 to 6 servings.
- 2 tablespoons oil of choice
- 1 medium onion chopped
- 1 to 1.5 pounds broccoli cut
- 8 to 12 ounces crimini or baby portabella mushrooms chopped
- Salt and pepper to taste
- 2 garlic cloves minces (optional)
Method
Heat oil in a large pan on high heat, then add onions and mushrooms. Sauté until onions begin to turn translucent. If using garlic, add it at this point and stir and let it cook for about 30 seconds then add broccoli, salt and pepper.
Stir and let it cook for a couple of minutes. Taste for salt and pepper and add more if desired. Take it off the heat when the broccoli is tender but has a slight crunch to it. Serve warm.
