Vegan garlic mushrooms and broccoli
My daughter Sam is on a special diet right now. Speedy took her to the Cartimar pet shops a couple of weeks ago because she needed to buy a small turtle for a project and she caught some bug from no one knows which of the animals she touched. She developed rashes which, unfortunately, seemed to be aggravated by certain kinds of food including eggs, chicken and seafood. Because she does not like beef, the only meat she can eat these days is pork. And she’s not even a huge fan of pork.
The safest things for her to eat — vegetables and fruits. And I’ve been trying to get really creative with both. I cooked this dish of garlic mushrooms and broccoli primarily for Sam. The funny thing is that after Speedy tasted it, he declared that a main dish like this would make him happy even without any meat. Imagine that. I never thought I’d hear him say anything like that. Him, the carnivore. So, I guess that’s more than sufficient endorsement for this dish.
The key to making this dish is to use the freshest ingredients — the freshest broccoli and the freshest mushrooms.
- 1 head of broccoli, cut into florets
- 5 to 6 fresh button mushrooms
- 4 tbsps. of olive oil
- 1 small onion, thinly sliced
- 1 heaping tbsp. of minced garlic
- salt and pepper, to taste
- Blanch the broccoli florets. Dump in an ice bath and drain well (see What is blanching and how is it different from parboiling?).
- Thinly slice the mushrooms.
- Heat the olive oil in a wok or frying pan.
- Add the sliced onion and cook over medium heat for about two minutes until slightly softened.
- Turn up the heat. Add the garlic. Cook, stirring, just until fragrant.
- Add the mushrooms. Season with salt and pepper. Stir fry for about 30 seconds.
- Add the broccoli florets. Season with more salt and pepper. Continue stir frying just until the florets are heated through.