Looking for a simple vegetable side that adds flavor and nutrition to any meal? These 15-Minute Sautéed Broccolini and Mushrooms are an earthy, vibrant, and healthful accompaniment that come together in one pan.
This quick stovetop recipe uses a few basic ingredients to highlight the natural flavors of the vegetables and relies on a simple sautéing technique to deliver perfect texture in every bite.
As a multitasking mom who prefers good food, I love one-pan vegetable sides that I can pull together in minutes to complete a meal.
Sautéed Broccolini and Mushrooms — Ingredient Highlights
I’ve tested this with baby bella, cremini, and white button mushrooms — all work well. Broccolini is sometimes labeled baby broccoli; one bunch is roughly 8 ounces.
Mushrooms and broccolini are flavorful on their own, but a few optional add-ins (listed in the recipe) can elevate the dish if you’d like.
Tips and Tricks for Sautéed Mushrooms and Broccolini
How to Store Broccolini Before Use
Stored properly, broccolini stays fresh up to a week. Place stems in a glass jar with 2–3 inches of water so the stalks are submerged and keep the florets facing up. Cover loosely and refrigerate. This method helps preserve freshness and works for asparagus too.
Storing Mushrooms Before Use
Refrigerated mushrooms typically last 5–7 days. Cover them with a damp paper towel inside a container or produce bag to extend freshness and avoid rinsing until right before use to prevent sogginess.
How to Prep Mushrooms and Broccolini
Broccolini needs minimal prep: trim any tough ends and remove leaves if you prefer, since leaves can wilt when sautéed. You can compost the leaves or toss them into a salad.
Clean mushrooms by wiping with a damp towel or using your hands to remove dirt. Slice mushrooms lengthwise into thin strips — most will yield 3–5 slices depending on size.
Broccolini Leaves
Stems, florets, and leaves of broccolini are all edible and nutritious. For roasting, keep the leaves on — they crisp up nicely. For sautéing or steaming, you may want to remove them to avoid wilting.
Get the Oil Hot in the Pan First
Heat the oil in a large pan over medium heat for about a minute before adding the vegetables. Starting with hot oil helps create a pleasing texture and encourages browning.
Add the Vegetables to the Hot Oil
Add broccolini, mushrooms, salt, and pepper to the hot oil and toss once to coat. Spread the vegetables into a single layer as much as possible; avoid stacking to encourage even browning.
How to Get Crispy Sautéed Mushrooms
To get crispy mushrooms, resist stirring once juices begin to release. Spread them in a single layer and let them cook undisturbed for 5–7 minutes so they can caramelize.
Cover to Steam the Broccolini
After the mushrooms release juices, cover the pan to trap steam and tenderize the broccolini. Keep heat at medium and cook covered for 5–7 minutes. Then remove the cover and continue to sauté, tossing once or twice, until the liquid evaporates and the vegetables take on a light golden char, about 3–5 more minutes.
The key to good browning is not moving the vegetables too frequently.
Serving Your Sautéed Broccolini and Mushrooms
The sautéed broccolini and mushrooms bring an earthy flavor and satisfying texture to plates. They pair well with rice, fish, roasted proteins, or simply alongside grains for a balanced meal.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, tossing until warmed through, or roast on a baking sheet in a 350°F oven until heated. If reheating from frozen, add about 5 minutes to the cooking time.
15-Minute Sautéed Broccolini and Mushrooms
Marley Goldin
Equipment
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Large frying pan with lid
Ingredients
Sautéed Broccolini and Mushrooms
- 8 ounces broccolini (1 bunch ≈ 8 ounces)
- 8 ounces baby bella mushrooms
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Flavor Boosters
- 2 cloves garlic, minced (or ½ tsp garlic powder)
- 1 large shallot, diced (or ½ tsp onion powder)
- 2 teaspoons lemon juice
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
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Prep the broccolini by rinsing it and removing leaves if desired. Wipe mushrooms clean and slice lengthwise into thin strips (about 3–5 pieces per mushroom).
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Heat olive oil in a large saucepan over medium heat. When the oil is hot, add broccolini, mushrooms, salt, and pepper. Toss once to coat the vegetables in oil and seasoning.
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Cover and cook 5–7 minutes until mushrooms release juices and the broccolini steams tender. Remove the lid and continue to sauté, tossing occasionally, until the liquid evaporates and the vegetables develop light golden browning, about 3–5 more minutes.
