15-Minute Pan with Mushrooms, Broccoli, and Carrots
A quick and delicious meal that combines earthy mushrooms, crunchy broccoli, and sweet carrots in just 15 minutes, perfect for busy nights.
Ingredients
Vegetables
- 250 g Champignons (sliced)
- 200 g Broccoli (cut into florets)
- 150 g Carrots (sliced into thin strips)
- 2 cloves Garlic (chopped)
- 1 Onion Onion (finely chopped)
Liquids and Fats
- 2 EL Oil (e.g., olive oil)
- 100 ml Vegetable broth
- 2 EL Soy sauce
- 1 TL Sesame oil For flavor enhancement
Seasoning
- Salt and pepper to taste
Garnish
- Fresh chives (chopped, for garnish)
Instructions
Preparation
- Wash the broccoli thoroughly and cut it into small florets.
- Slice the carrots into thin strips and the mushrooms into even slices.
Cooking
- Heat the oil in a large skillet over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent (about 2 minutes).
- Add the sliced mushrooms and sauté for 3-4 minutes until they are golden brown.
- Incorporate the carrot strips and broccoli florets into the pan, cooking for another 3-4 minutes until the vegetables are slightly tender but still crisp.
- Pour in the vegetable broth and soy sauce, stirring thoroughly, and let the mixture simmer for 2-3 minutes until the liquid reduces slightly.
- Season with salt, pepper, and a dash of sesame oil.
Serving
- Remove the pan from heat and serve while hot. Garnish with freshly chopped chives.
Notes
This dish can be paired with proteins or served alongside steamed rice for extra nutrition. Feel free to customize the vegetables based on availability.