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Broccoli with mushrooms

Broccoli with Mushrooms

Juicy, wholesome, quick, and full of flavor! Broccoli with mushrooms is a simple, light side dish that goes with any meat or fish, or stands on its own with a little sauce. It works for a meatless meal and fits right into a low-calorie diet, too.

prika

Recipe author

Composition / ingredients

Servings:

Broccoli

200

Oyster mushrooms

350

Onion

0.5

Vegetable oil (for frying)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 3 g

Fats 57 % 8 g

Carbohydrates 21 % 3 g

87 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make broccoli with mushrooms? Gather your ingredients. You can use just about any mushroom, from store-bought button or oyster mushrooms to wild varieties—just avoid the slick, slimy kinds. Skip slippery jacks and similar oily mushrooms, since they give off a lot of gluey liquid. Broccoli works either fresh or frozen. If using fresh, rinse it, break it into florets, and boil in water with a squeeze of lemon juice for 2 minutes.
Step 2:

Peel the onion, rinse it, and cut it in half. Use just half if it's large. Slice the onion into half-rings. Heat the vegetable oil in a skillet and add the sliced onion. Fry for about 3–4 minutes over medium heat until softened and lightly golden—don't let it brown too much. The onion should turn soft.
Step 3:

Rinse the oyster mushrooms to remove any dust or grit, trim the stems, and cut each mushroom into strips. Add them to the skillet with the fried onion. Let the mushrooms and onion cook together for about 5–7 minutes over low heat. Season with salt—it helps the mushrooms release their liquid faster, which then needs to cook off before they'll start to brown.
Step 4:

Add the broccoli florets to the mushrooms and onion in the skillet. Gently stir so the onion mixture settles to the bottom. Cook for about 3–5 minutes, stirring as little as possible so you don't break up the tender broccoli. At the same time, be careful not to let anything scorch.
Step 5:

Once everything has a golden, browned edge and turns soft while still holding its shape, the dish is ready. Some people like to stir in a little sour cream at this point—that's entirely up to you.
Step 6:

Spoon the broccoli and mushrooms onto plates and serve. It's delicious both hot and cold. Enjoy!

Instead of fresh mushrooms you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however is convenient—for example, in the microwave on the appropriate setting (check your appliance's manual)—and drain off the liquid. Or, if a little extra liquid won't hurt the recipe, use them straight from frozen. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Every oil is good only up to a certain temperature—its smoke point—beyond which it starts to burn and forms harmful compounds. For how to judge frying temperature and pick the best oil for the job (and which ones to skip), read more here.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.