Ingredients for Garlic Butter Broccoli and Mushrooms
This recipe makes approximately four side-dish servings.
Main Ingredients
- 1 pound fresh broccoli, cut into medium florets
- 12 ounces button or cremini mushrooms, sliced
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 garlic cloves, finely minced
- 3 tablespoons water or low-sodium vegetable broth
- ½ teaspoon salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh parsley, optional
Ingredient Explanations
Broccoli
Fresh broccoli works especially well because it develops attractive browned areas while retaining a crisp-tender centre. Cut the florets into similar sizes so they cook evenly.
Small pieces may become soft before the larger ones are ready. If the broccoli stems are thick, peel away the tough exterior and slice the tender interior for use in the skillet.
Mushrooms
White button mushrooms provide a mild flavour, while cremini mushrooms offer a slightly deeper and earthier taste. Either variety works well.
Choose mushrooms that feel firm and relatively dry. Avoid specimens with a strong unpleasant smell, extensive dark spots, or a slippery surface.
Butter
Butter creates the rich sauce that gives garlic butter broccoli and mushrooms its comforting flavour. Unsalted butter makes it easier to control the salt level.
If you only have salted butter, use it and reduce the added salt until you have tasted the finished dish.
Olive Oil
A small amount of olive oil helps cook the mushrooms and complements the butter. It also prevents the recipe from relying entirely on butter for cooking fat.
Garlic
Fresh garlic gives the strongest flavour. Four cloves provide a noticeable garlic taste without completely overpowering the vegetables.
Finely mince the cloves so the garlic distributes evenly throughout the skillet. Do not add it too early, because minced garlic can burn during the time needed to brown the mushrooms.
Water or Vegetable Broth
A few tablespoons of liquid create steam when the skillet is covered. This helps the broccoli stems cook through without requiring the vegetables to be boiled separately.
Low-sodium vegetable broth adds extra savoury flavour, but ordinary water works perfectly well.
Lemon Juice
Lemon juice is optional but highly recommended. Its acidity balances the richness of the butter and brightens the flavour of the broccoli.
Add it after removing the skillet from the heat so its fresh flavour remains noticeable.
How to Prepare the Vegetables
Wash the Broccoli
Rinse the broccoli thoroughly under cool running water. Shake away as much water as possible, and pat the florets dry with a clean kitchen towel.
Excess surface water may cause hot oil to splatter and can prevent the broccoli from browning properly.
The U.S. Food and Drug Administration’s produce-safety guidance recommends washing produce under plain running water rather than using soap or commercial produce wash.
Clean the Mushrooms
Brush away visible soil with a clean damp towel or rinse the mushrooms quickly under cool water. If you rinse them, dry them promptly.
Mushrooms do not instantly absorb a dangerous amount of water during a brief rinse, but leaving them wet will make browning more difficult.
Trim the dry ends of the stems and slice the mushrooms into pieces approximately ¼-inch thick.
Cut Everything Evenly
Try to keep the broccoli florets similar in size. Large florets can be cut in half through the stem.
Evenly sliced mushrooms will also cook at approximately the same rate, reducing the chance of having some pieces browned while others remain nearly raw.