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Sauteed Balsamic Broccoli and Mushrooms

Sauteed Broccoli and Mushrooms sauteed vegetableIn October, I made this easy vegetable stir fry using mushrooms  Since mushrooms grow year round in Pennsylvania, I decided to use them again when making this sauteed vegetable dish with mushrooms and broccoli.  This dish is easier to make than the stir fry.  It’s also just as versatile.  Serve it by itself as a side dish or make it a meal with rice, pasta, or even salmon.  mushrooms sauteed vegetable

I bought the broccoli at Strites’.  It is very late in the season for broccoli so if you are buying it from your local orchard or farmer’s market, check its color and firmness.  Squeeze the stalk to make sure it is still firm. If it feels limp or even rubbery, it’s past its prime.  If the color is anything other than dark green, do not buy it.sauteed vegetables sauteed vegetable

I used Fig balsamic vinegar from Tastealotta which gives the dish a sweet contrast.  I used dried rosemary, but feel free to use fresh if you have it.  In fact, I always recommend fresh herbs if you’ve got them.

Balsamic Broccoli and Mushrooms

Course Main
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Mikaela

Ingredients

  • 2 Tbsp olive oil
  • 3-4 cloves garlic minced
  • 8 oz baby bella mushrooms quartered
  • 1 pint broccoli chopped
  • 1/3 cup fig balsamic
  • 1 tsp rosemary

Instructions

  1. Heat oil in a large pan over medium heat. Add garlic and saute 1 minute.
  2. Add mushrooms and saute about 4 minutes.
  3. Add the broccoli, balsamic, and rosemary and cook until the broccoli is tender.

Bonus:  You can also freeze this dish and save it for later!  Simply reheat it in the microwave.  It’s perfect for a busy weeknight dinner!  What’s your favorite vegetable to sautee?

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