Broccoli and Shiitake Mushrooms

I made this fantastic side dish for dinner last night that was so rich and flavorful, yet so simple. Try this out.

It’s a new way of preparing and cooking broccoli for me. You get to enjoy the tasty stems as well, in a coin-like shape. The sautéed broccoli combined with the full, rich, complex flavors of the mushrooms—it’s divine. Prepared in butter and olive oil, all you need additionally is salt, pepper, and LOVE. Enjoy!

Sautéed Broccoli With Shiitake Mushrooms


  • 2 tablespoons of unsalted butter
  • 1 tablespoon of olive oil
  • 15-20 large shiitake mushrooms
  • 1 large head of broccoli
  • Salt to taste
  • Pepper to taste


Put butter and olive oil in a large skillet over high heat. The butter will sizzle
Take the mushrooms, wipe caps clean with a damp paper towel, trim off ends of stems, then remove stems completely and chop fine. Slice caps into three or four sections
Trim and peel the broccoli stems with a vegetable peeler, slice into 1/4 -1/2” rounds, cut tops into small florets.
As soon as the foam from the olive oil and butter begins to subside, add the broccoli and mushrooms, spreading them out evenly over the bottom of the pan and then do not touch the pan for three minutes.
Then toss, shake, cover, and cook until the vegetables are crisp tender or done to your desired liking. This should take three to six minutes more. Salt and pepper to taste. Serve immediately.

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