How to cook: Vegan garlic mushrooms and broccoli

casaveneracion.com 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.

Recipe: Garlic mushrooms and broccoli

Ingredients

  • 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

Instructions

  1. Blanch the broccoli florets. Dump in an ice bath and drain well (see What is blanching and how is it different from parboiling?).
  2. Thinly slice the mushrooms.
  3. Heat the olive oil in a wok or frying pan.
  4. Add the sliced onion and cook over medium heat for about two minutes until slightly softened.
  5. Turn up the heat. Add the garlic. Cook, stirring, just until fragrant.
  6. Add the mushrooms. Season with salt and pepper. Stir fry for about 30 seconds.
  7. Add the broccoli florets. Season with more salt and pepper. Continue stir frying just until the florets are heated through.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2 t0 3

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Comments

  1. A says

    Oh no! MS Connie, I had asthma of the skin as a child (meaning I would get hives and rashes easily, depending on food and weather), and yes, poultry was a no-no for me. But so were mushrooms! Mushrooms have some enzymes or pollen or something that can cause allergies too.

    How about tofu? Tofu seems like a good protein. And a good bottle of calamine lotion! Scratching can lead to infections.

    I hope all of you are okay!

    • says

      Sam had skin allergy as a baby that seemed to be a reaction to fabric, and she couldn’t wear anything other than 100% cotton. She got over it though. This time seems to be related to something she could have inhaled (pet food?) or touched at the pet shops. She’s better, almost over it, but I’d rather re-introduce her back to eggs and poultry very, VERY slowly.

      Much as Speedy and I love tofu, both our girls don’t. :-P Sam likes mushrooms and doesn’t seem to have any back reaction to it. :)

  2. tony says

    skin allergies are an on and off thing. your lagundi therapy might work on her.i hope she gets over it soon so she can enjoy the coming holiday treats. Connie i have never used fresh button mushrooms.aside from being pricey i feel intimidated with the way chefs use it without washing it.how do you prepare your mushrooms?i wash the oyster mushrooms and squeeze them as you have instructed.my son loves button mushrooms but i buy the canned ones and use them on most dishes like spaghetti meat sauce and chicken ala king

  3. Mary jane says

    Wow..i love this one…I have to change my cooking right now because I have to force my husband to eat vegetables…hahahhha….

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