In 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.
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.
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.
- 2 Tbsp olive oil
- 3-4 cloves garlic, minced
- 8 oz baby bella mushrooms, quartered
- 1 pint broccoli, chopped
- ⅓ cup fig balsamic
- 1 tsp rosemary
- Heat oil in a large pan over medium heat. Add garlic and saute 1 minute.
- Add mushrooms and saute about 4 minutes.
- 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?