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Sautéed mixed mushrooms with tenderstem broccoli

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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g mixed mushrooms
  • 2 cloves of garlic
  • Juice and grated zest of one lemon
  • 100 g tenderstem broccoli
  • 2 pinches of chilli flakes
  • Salt and pepper
  • Mint leaves to garnish

Method
 

  1. Finely slice the garlic.
  2. Heat a Tbsp of olive oil in a saucepan.
  3. 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.
  4. Add the lemon juice and the broccoli. Season with salt and pepper, put the lid on and steam for five more minutes.
  5. Stir in the lemon zest and serve with some mint leaves scattered on top.