Sautéed mixed mushrooms with tenderstem broccoli
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This zesty sautéed mixed mushrooms with tenderstem broccoli is an ideal side dish in a spring or summer menu - perfect accompany for roast meat, particularly chicken and pork. It’s really nice cold too, so take it with you to a picnic or to work in your lunchbox!
Ingredients
- 200g mixed mushrooms
- 2 cloves of garlic
- Juice and grated zest of one lemon
- 100g tenderstem broccoli
- 2 pinches of chilli flakes
- Salt and pepper
- Mint leaves to garnish
Instructions
- Finely slice the garlic.
- Heat a Tbsp of olive oil in a saucepan.
- Add the garlic and cook for 30 seconds or so, until translucent, then add the chilli and mushrooms. Turn the heat down and gently cook for about five minutes under cover.
- Add the lemon juice and the broccoli. Season with salt and pepper, put the lid on and steam for five more minutes.
- Stir in the lemon zest and serve with some mint leaves scattered on top.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Seasonal - Side - Steam - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - Easter - Picnic - Sunday Lunch
- Ingredients: - Greens & Salads
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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