Here is a simple recipe for broccoli with champignons. This dish is very inexpensive, and very nutritious, and tasty. It can be served both as a main dish and as a side dish. I like the first option better, because... The dish is hearty, one good serving is enough for a full meal. Another advantage of the dish is that it cooks very quickly. In short, it's worth a try.

So, the recipe for broccoli with champignons:
Wash the champignons and cut into thin layers. Place in a heated frying pan with oil and simmer until the liquid has evaporated.
Wash the broccoli, separate it into florets, and add to the mushrooms. Salt, pepper, mix everything and leave to simmer for 5-7 minutes.
Then add sour cream, reduce heat and simmer for another 5 minutes until the sour cream thickens.
The dish is ready! Bon appetit!

Ingredients

• Broccoli - 300 grams
• Champignons - 500 grams
• Sour cream - 150 grams
• Butter - 1 tbsp. spoon
• Salt - - To taste
• Pepper - - To taste

Main ingredients:
Vegetables, Broccoli

Note:
Surely you came to this page for a reason. You want to know how to cook Broccoli with champignons. This is a simple recipe for preparing this dish, but the classic composition of these products can always be changed at your own request. This dish is everyone’s favorite, and its preparation will bring home comfort and warmth to your homes. A more detailed description of each step with a photo will help you understand how to make Broccoli with champignons at home. If you liked the recipe, rate it and write your review for the author. Take note that you need to count the calorie content of each product you make, and then cooking will become not just a way to eat deliciously, but will also help you take care of your figure and health.

Description:
A dish of broccoli with champignons can give you as much energy as a juicy piece of meat. True, in terms of price and cost they are hardly comparable 😉 So let’s get our fill of vitamins on a budget!

Number of servings:
4

Cooking time:
30 min

time_pt:
PT30M

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In the autumn-winter period, broccoli is a wonderful product for preparing fresh, but at the same time, satisfying vegetarian dishes. Broccoli has many beneficial properties, for example, the vegetable contains vitamins A, C, E, B1, B2, PP, as well as minerals such as magnesium, potassium, sodium, phosphorus, calcium, copper, manganese, iodine and many other. So you shouldn’t bypass this useful product. Moreover, when combining broccoli and mushrooms in one dish, it is unlikely that anyone will be able to resist.

To prepare a delicious side dish of broccoli with mushrooms, we will need:

• 1 small head of broccoli
• 200 gr. any mushrooms, such as champignons, oyster mushrooms or canned boletus.
• 1 medium sized carrot
• 1 tbsp. l. vegetable oil (preferably olive)
• ground black pepper
• sesame seeds, fresh garlic or asafoetida as desired

Be sure to try a new recipe for breakfast: .

How to deliciously cook broccoli with mushrooms as a side dish:

Separate broccoli into florets.

Cut the carrots into thin slices.

Cut fresh or canned mushrooms into small pieces. If the mushrooms themselves are small, then there is no need to chop them.

Finely chop the garlic.

Heat vegetable oil in a frying pan, add carrots, fresh mushrooms (if canned, then add a little later) and fry for 2-3 minutes. Then add broccoli, salt and pepper and simmer for 5-7 minutes. until the cabbage is completely cooked. Remove the pan from the stove, add garlic or asafoetida and sprinkle with sesame seeds.

An easy vegan side dish of broccoli and mushrooms is ready. Bon appetit!

You can use any mushrooms in the recipe; it turns out very tasty with shiitake mushrooms, porcini mushrooms and boletus mushrooms. You can also prepare a side dish without carrots or replace them with other vegetables to taste.

Broccoli with shiitake mushrooms and sesame seeds.

Bon appetit!

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

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The recipe for broccoli with porcini mushrooms is a Lenten recipe and does not require you to adhere to strict cooking rules. No matter how the cook improvises, no matter what spices he adds, the taste of porcini mushrooms and broccoli cannot be interrupted. The main thing is not to overcook the vegetables during cooking, otherwise you will destroy the beneficial substances and get “porridge”.

Ingredients

• broccoli - 300 g;
• porcini mushrooms - 300 g;
• carrots - 150 g;
• onion - 100 g;
• tomato juice - 200 g;
• garlic, salt, sugar and spices - to taste

Lenten recipe: cooking broccoli with mushrooms

1. Peel and dry the porcini mushrooms, cut into slices, fry in oil, add chopped onion and fry until golden.

2. Separate the washed broccoli florets and add to the mushrooms, then simmer for no more than five minutes. Then salt, pepper, add a little sugar.

3. After the broccoli, add grated carrots and simmer thoroughly over high heat, stirring vigorously (3-5 minutes).

4. Add tomato juice and simmer until done. Leave the liquid or evaporate all the moisture - as desired. Don't forget to add the garlic at the end.

5. There is no need to infuse the dish; it can be served immediately hot, seasoned with sour cream or any sauces, supplemented with meat and side dishes. In general, bon appetit to all lovers of porcini mushrooms and broccoli.

Helpful Tips:

• mushrooms and broccoli can be used frozen, after defrosting them to the last piece of ice;

• if the mushrooms are fresh, then you can increase their volume to 400 grams;

• tomato juice can be safely replaced with tomato paste, ketchup, Krasnodar sauce or fresh tomatoes; adjika is also suitable (but you need to monitor the amount of liquid in the pan to avoid burning);

Step 1: prepare the ingredients.

Before you start cooking, it’s better to understand all the ingredients so that you have them on hand, washed and cut. All this is due to the fact that the dish itself will be prepared quickly, so you simply won’t have enough time to do everything in turn.
Wash the broccoli, dry it, separate it into florets, cut the largest ones in half, and leave the small ones as is. Peel the onion and garlic and cut into cubes. Wash the mushrooms, cut off the earthy parts of the stems, and then cut the champignons into thin slices.

Step 2: prepare the sauce.

In a bowl, mix flour, soy sauce, honey, olive oil, dried ginger and water. Mix well with a whisk until smooth and set aside for now.

Step 3: simmer broccoli with mushrooms.

Heat the olive oil in a frying pan over high heat; when it is hot enough, add the mushrooms, broccoli and onions. And stirring often, fry over high heat for 4-5 minutes.


Vegetables and mushrooms will become somewhat softer.
Take a plate of sauce, stir its contents again with a whisk, and then pour it into the pan with the broccoli and mushrooms. Pour in the sauce, stirring constantly so that there are no lumps. Add the garlic and continue to simmer, stirring constantly, for 2-3 minutes.


Reduce heat, cover the pan with a lid and let the broccoli and mushrooms simmer in the sauce for about 2-3 minutes. Then remove everything from the stove, add salt if necessary, and serve.

Step 4: Serve broccoli with mushrooms.

Place the broccoli and mushrooms in a deep plate, pour over the remaining sauce, sprinkle with sesame seeds and start eating. The taste of the dish is simply amazing! And you don’t need any meat here at all. Try it! You will definitely want to repeat this again and again, and not necessarily on a fast day.
Bon appetit!

If you don't like the bitterness of olive oil, choose any other vegetable oil.

Sesame seeds can also be pre-fried in a dry frying pan.