Introduction

This sautéed mushrooms with broccoli dish is a quick and healthy side that’s full of flavor and texture. With a hint of garlic, fresh thyme, and a creamy finish, it’s perfect for busy weeknights or as a vibrant accompaniment to your main course.

A close-up view of a white bowl filled with cooked broccoli and sliced mushrooms. The broccoli is bright green with a firm, textured appearance, and is spread evenly throughout the dish. The mushrooms are brown, cut into thick slices, and have a glossy, slightly oily surface with small bits of green herbs scattered on top. The vegetables look fresh and lightly seasoned, sitting together in a shallow layer of sauce. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces Cremini Mushrooms (sliced)
4 cups Broccoli (cut into florets)
2 cloves Garlic (minced)
1 tablespoon Fresh Thyme Leaves (can substitute with dried thyme)
1 tablespoon Lemon Juice (or lime juice as a substitute)
2 tablespoons Olive Oil (for sautéing)
Salt and Freshly Ground Black Pepper (to taste)
1 pinch Red Pepper Flakes (for a kick of heat)
1/4 cup Crème Fraîche or Sour Cream (for a creamy finish)
Soy Sauce, Honey, and Sesame Oil (for an Asian-inspired flavor)
Fresh Herbs (Parsley, Chives, Oregano) (for a fresh herby flavor)

Instructions

Step 1: Rinse the cremini mushrooms and slice them evenly. Cut the broccoli into bite-sized florets for even cooking. Mince the garlic and prepare the thyme leaves.
Step 2: Heat olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they turn golden brown and release their moisture.
Step 3: Add the broccoli florets to the skillet and continue sautéing for another 5-7 minutes until they are tender-crisp and maintain a bright green color.
Step 4: Stir in the minced garlic and thyme, cooking for about a minute until fragrant. Season with salt and freshly ground black pepper to taste.
Step 5: Remove from heat and add a splash of fresh lemon juice. Optionally, sprinkle red pepper flakes for a spicy kick, and mix in crème fraîche or sour cream for a creamy finish.
Step 6 (Optional): For an Asian-inspired variation, add a drizzle of soy sauce, a touch of honey, and a few drops of sesame oil before serving. Garnish with fresh herbs like parsley, chives, or oregano for added freshness.

Tips & Variations

Use dried thyme if fresh is not available, but reduce the amount to half for a milder flavor.
For extra protein, toss in some toasted nuts or seeds like pine nuts or sesame seeds before serving.
Swap crème fraîche with Greek yogurt for a tangy and lighter creamy finish.
If you prefer a milder taste, omit the red pepper flakes or reduce the amount.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through, adding a splash of water or broth if needed to keep it moist.

How to Serve

A close-up view shows a bowl filled with two main layers: bright green broccoli florets as the base, and glossy, brown sautéed mushroom slices on top, sprinkled with chopped green herbs and small white sesame seeds. The broccoli looks fresh and textured, while the mushrooms have a shiny, slightly oily surface with some caramelized spots. The bowl is white with a subtle texture, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button mushrooms, shiitake, or portobello can be used as substitutes. Adjust cooking time slightly based on the mushroom type to ensure they become tender and browned.

Is this dish suitable for a vegan diet?

To make this recipe vegan, simply omit the crème fraîche or sour cream and use a plant-based alternative or skip it altogether. The rest of the ingredients are naturally vegan.