The stir-fried broccoli and mushroom recipe is simple and delicious. A healthy plate to pair with anything.
A plain and colorful dinner, especially for summer days, will be a delicious skillet full of broccoli and mushrooms, all tossed in nuts and a simple dressing. Just finger-licking!
Because summer is all about hot sunny days, we look to cook and eat something less heavy and caloric. Colorful and healthy veggies are the best idea to make a summer dinner balanced and tasty.
Mushrooms are usually hearty and can easily replace meat; they can make a simpler and light dinner recipe. Broccoli is healthy, filled with fibers, and pairs excellently with pan-fried mushrooms, while fresh carrot adds sweetness and colors. A plate to fully enjoy and savor.
I have added some roasted nuts for crunchiness, healthiness, color, and aspect.
I like simple salads; warm ones are my favorites; this is why I like to add some roasted nuts or grilled veggies. They, as if, add the final taste – like the cherry on the cake. You can take a look at some of my favourite mushroom with nuts recipes such as mushroom salad, mushroom stir fry with veggies, mushroom soup, and other recipes that you can find here.
This simple and colorful salad is easy to make and delicious to savor. It can be complete with some grilled fish or meat, but trust me; it can be enjoyed the way it looks without anything if you don’t want a copious evening meal.
Broccoli, mushrooms, and carrot tossed in nuts and olive oil can be done in 10 min.
The list is endless, as you can use any mushroom you like or have. The best and freshest ones will add more flavor and texture, such as porcini mushroom, shiitake, chanterelle, and others. I have used the simple button mushroom that is easy to find in any store.
I like nuts in salads. Pine nuts, walnuts, and pecans are all useful and healthy, but I like to roast them on a skillet for 2-3 minutes as the color and taste quickly change and make it taste phenomenal. Also, the smell in the kitchen makes my evening dish taste fabulous.
Mixed broccoli with mushroom creates a delicious vegan recipe that is healthy and filling.
This is a versatile dish where you can add other veggies, such as onion, garlic, bell peppers, cabbage, and other great options. I have added carrot as I like the soft texture while roasted and the sweet flavor it adjusts to my simple dish.
- One broccoli floret ( 1lb)
- 10 oz mushroom (sliced)
- Two small carrots (grated)
- One red onion (chopped)
- 2-3 cloves of garlic ( minced)
- ½ cup toasted pines
- two tsp white wine vinegar
- Two tbsp soy sauce
- Parsley to garnish
How to make stir-fry broccoli and mushroom?
Wash all the veggies and set aside.
Take a large cutting board and start grating the carrot, slicing the onion, and mincing the garlic.
Divide from the broccoli all florets and cut the mushrooms.
Mix soy sauce with vinegar in a small bowl, and set aside.
Watch the video for a better understanding:
Add garlic with the onion in a large non-stick skillet at medium to high heat. Cook for a maximum of 1 min until soft and slightly brown.
Add the broccoli, carrot, and mushroom, and cook for 7-10 minutes or until the veggies turn brown and look juicy.
At this point, add the mixture of soy sauce with vinegar and cook no more than 1-2 minutes or until all the vinegar aroma evaporates.
The smell should be one of delicacy and intoxicating.
Try to have all veggies the same size to cook them properly.
Add any nuts you like; cashew will also make a nice selection.
Veggies are endless, as you can cook any available at home.
To enjoy this dish at its maximum flavors and aroma, I will not advise you to keep it for long. Best bites are always at the time the food is cooked right away.
Meat: Add cooked meat to this salad to make it more hearty and delicious.
Aromatic Broccoli and Mushroom Stir-Fry
- non-stick skillet
- Large cutting board
- 1 lb broccoli
- 10 oz mushroom sliced
- 2 carrots grated
- 3 cloves garlic minced
- 1/2 cup toasted pines optional
- 2 tsp white wine vinegar
- 2 tsp soy sauce
- Take a large cutting board and start grating the carrot, slicing the onion, and mincing the garlic.
- Divide from the broccoli all florets and cut the mushrooms.
- Mix the soy sauce with vinegar in a small bowl, and set aside.
- In a large non-stick skillet, at a medium to high heat, add the garlic with onion, and cook a maximum of 1 min until soft and slightly brown.
- Add the broccoli, carrot, and mushroom, and cook for 7-10 minutes or until the veggies turn brown and look juicy.
- At this point, add the mixture of soy sauce with vinegar and cook no more than 1-2 minutes.
- Take a platter and pour all the veggies. Sprinkle sesame seeds on the top.