Portobello Mushrooms with Broccoli

Portobello Mushrooms with Broccoli

Ingredients

1 pound of broccoli florets 1 pounds of portobello mushrooms 0.5 pounds of oyster mushrooms

3 cloves of garlic 3 tbsp balsamic vinegar

3 tbsp olive oil

1 tbsp butter

2.5 tbsp tamari

salt to taste or 0.5 tsp

Directions

1. Wash and cut the broccoli into florets, then steam cook for 3-4 minutes. Drain and let cool.

2. Add 2 tbsp of olive oil in a skillet over medium-high heat with the mushrooms. Sprinkle with salt and let them cook, stirring often, until they brown. It may take 5 to 15 minutes.

3. Reduce the heat to medium, add chopped garlic, cover the skillet and continue to cook for another 3-5 minutes.

4. In a small bowl add vinegar, tamari, and the remaining 1 tbsp of olive oil - mix everything.

5. Remove the mushrooms from heat, add the butter, then add the broccoli and the tamari vinegar mix. Gently toss everything and enjoy hot or cold.

Tips

Add the oyster mushroom after step 2 for more flavor balance and not to overcook them.

If you add salt upfront, the mushrooms may produce some liquids, which will eventually be absorbed. Sometimes I reserve the salt to the end to expedite the browning process.

Tamari can be substituted with soy sauce, then reduce the amount of salt.

There are vegan tamari (and soy sauce) options if you need to make this vegan (and minus the butter).

#broccoli

#vegetarian

#mushrooms

#kitchenproject

#four_in