3 Ingredient Side: Sauteed Mushrooms and Broccoli

mariaantonette
Oct 25, 2015
2 min read

Steak's true love

Want a perfect side dish for tonight's steak dinner? Try Chef Ary's sauteed mushrooms and broccoli, the side dish that will truly hit the spot.

Before we start, let me give you a few tips on how to pick good mushrooms and broccoli. Mushrooms should be firm and without bruises or blemishes. They carry and earthy smell but it should still be desirable to your nose. Do not use mushrooms that are damp and smelly, toss them straight to the trash. Broccoli should be bright green in color, have a strong and crunchy stem with compact florets and not falling apart. I suggest to buy organic vegetables that you eat fresh and with skin, like these two ingredients that we are about to use in this recipe.

To make a side dish in less than 10 minutes with no sweat, you will need the following:

Sauteing pan
Cooking oil of your choice
Chef Ary's not-so-secret ingredient, generous amount of crushed garlic
Fresh cremini or white mushrooms
Broccoli cut in bite size
Salt and pepper

Directions 1. Heat the pan and drizzle with a little bit of cooking oil, about 1 Tbsp. 2. Saute 1 Tbsp (or more) of crushed garlic that can be bought bottled. You can always use fresh garlic and use a grater/crusher to make it as fine as the bottled ones. 3. Once you smell that additive garlic aroma, begin to add mushrooms and cook for about a minute. 4. Add broccoli, stir, cover the pan, and cook for 3 minutes until broccoli is half cooked. This will keep you broccoli crunchy. 5. Uncover the pan, season with salt and pepper, adjust the heat to high, and pan fry for another minute. This is to evaporate excess moisture and retain the crunch. Mushrooms have to be tender but not soggy while broccoli can be cooked depending on you preference. Now, scoop the goodness from the pan to your plate to complete your steak dinner.