A vibrant Mediterranean-inspired vegetable dish featuring earthy mushrooms and crisp-tender broccoli sautéed in olive oil with garlic, lemon, and aromatic herbs. It’s light, wholesome, and perfect as a side dish or tossed with pasta, quinoa, or served alongside grilled fish or chicken.

🧂 Ingredients

For 4 servings:

  • 300 g (10 oz) cremini or baby bella mushrooms, cleaned and sliced thick
  • 2 cups broccoli florets
  • 3 tbsp extra virgin olive oil (use high-quality Mediterranean olive oil if possible)
  • 3 cloves garlic, finely sliced
  • ½ tsp red pepper flakes (optional for a mild kick)
  • ½ tsp dried oregano
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • 1 tbsp fresh parsley, chopped
  • ½ lemon (juice and zest)
  • Salt and black pepper, to taste
  • 2 tbsp vegetable or chicken broth (optional, to help steam and soften the broccoli)
  • ¼ cup crumbled feta cheese (optional, for garnish)
  • A handful of toasted pine nuts or almonds (optional, for crunch)

🍳 Instructions

  1. Prepare the vegetables
    • Slice mushrooms into thick pieces.
    • Cut broccoli into medium florets and rinse well. Pat everything dry so it sautés properly (not steamed).
  2. Blanch the broccoli (optional step for perfect texture)
    • Bring a pot of salted water to a boil.
    • Add broccoli florets and cook for 1½–2 minutes until bright green and slightly tender.
    • Drain and immediately rinse under cold water to stop cooking. Set aside.
  3. Sauté the mushrooms
    • Heat 2 tbsp olive oil in a large skillet over medium-high heat.
    • Add sliced mushrooms in a single layer. Let them sear without stirring for 2–3 minutes, then stir occasionally until they’re golden brown and any released liquid evaporates (about 6–7 minutes total).
    • Season lightly with salt and pepper.
  4. Add aromatics
    • Reduce heat to medium.
    • Push mushrooms to one side and add 1 tbsp olive oil plus the garlic slices to the pan.
    • Sauté until fragrant (about 30 seconds), then mix with the mushrooms.
  5. Add broccoli and herbs
    • Add the broccoli florets, oregano, thyme, and a splash of broth if using.
    • Stir well, cover, and cook for about 2–3 minutes, until the broccoli is tender but still crisp and bright.
  6. Finish with Mediterranean flavors
    • Remove the lid, drizzle with lemon juice, sprinkle lemon zest, and toss everything together.
    • Adjust salt and pepper to taste.
  7. Garnish and serve
    • Sprinkle chopped parsley, feta cheese, and toasted nuts on top before serving.
    • Serve warm as a side or light main dish.

🍽 Serving Suggestions

  • Serve over couscous, quinoa, or whole-grain pasta.
  • Pair with grilled chicken souvlaki, Mediterranean baked fish, or falafel.
  • Add a drizzle of tahini sauce or a dollop of Greek yogurt for extra richness.

🌞 Chef’s Tip

For extra depth of flavor, deglaze the pan with a splash of white wine after sautéing the mushrooms before adding broccoli. Let it reduce for 1–2 minutes before continuing.