Mushroom and Broccoli Sauté

Yield: 8 servings.


  • 1 head broccoli, cut into florets
  • 2 small portobello mushrooms, gills removed, sliced
  • 2 cups mix of mushrooms, such as oyster, cremini, shiitake, sliced 
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 clove garlic, chopped
  • 3 thyme sprigs
  • Coarse salt and freshly cracked pepper, to taste


  1. Add broccoli to boiling salted water. Cook for 2 minutes. Drain. Set aside.
  2. Heat olive and butter in large fry pan over medium high heat. Add mushrooms and garlic and thyme sprigs. Don’t overcrowd the pan. Cook mushrooms in batches, if needed. Season with salt and pepper. Sauté mushrooms until lightly golden brown, about 5 minutes. Add broccoli and cook until heated through.