Garlic Butter Broccoli & Mushrooms (Skillet Style)
🥦 Ingredients (serves 3–4)
2 cups broccoli florets (fresh preferred)
8 oz mushrooms (button or cremini), sliced
3 tbsp butter (or 2 tbsp butter + 1 tbsp olive oil)
3–4 cloves garlic, finely minced
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp dried thyme or Italian seasoning (optional)
¼ tsp chili flakes (optional for heat)
1–2 tbsp water or vegetable broth
Optional: squeeze of lemon juice or a splash of soy sauce
Step-by-Step Instructions
1️⃣ Prep the Broccoli
Cut broccoli into bite-size florets.
Optional but recommended: blanch in boiling salted water for 1½–2 minutes, then drain well.
(This keeps it bright green and tender-crisp.)
2️⃣ Sauté the Mushrooms
Heat a large skillet or cast-iron pan over medium-high heat.
Add olive oil (if using) + 1 tbsp butter.
Add mushrooms in a single layer.
Cook 5–7 minutes, stirring occasionally, until browned and lightly crispy on the edges.
Season lightly with salt and pepper.
3️⃣ Add Garlic & Broccoli
Reduce heat to medium.
Add remaining butter and garlic.
Stir for 30 seconds until fragrant (don’t let garlic burn).
Add broccoli and toss to coat.
4️⃣ Steam & Glaze
Add 1–2 tbsp water or broth.
Cover pan for 2–3 minutes to steam the broccoli.
Uncover, let excess liquid cook off.
Season with remaining salt, pepper, thyme, and chili flakes.
5️⃣ Finish
Optional:
Add a squeeze of lemon for brightness
OR a teaspoon of soy sauce for umami
Toss everything together and serve hot.
🔥 Pro Tips
Don’t crowd the mushrooms—this is how you get that golden color.
Butter at the end = glossy, restaurant-style finish.
Cast iron gives the best flavor, but any skillet works.
🍽️ Serve With
Grilled chicken, steak, or salmon
Over rice or noodles
Tossed into pasta
As a holiday or weeknight side
