Mushrooms with broccoli in cream sauce
I often make this combination of mushrooms with broccoli in cream sauce, especially when I'm in the mood for a quick yet hearty meal. Every time I come home with fresh mushrooms, I already know how I'm going to use them. The broccoli adds a bit of freshness, while the cream ties everything together nicely. If you have the ingredients on hand, it’s easy to prepare and doesn’t require much time in the kitchen.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes
Servings: 6
Difficulty: easy to medium
Recipe type: main dish for fasting (with cream, can also be a side dish if desired)
Ingredients
1.5 kg mushrooms (preferably champignon, it doesn't matter if they are brown or white)
milk – enough to cover the mushrooms in the pot
1 white onion (the juicier kind)
a few florets of broccoli (about 200-250 g)
3 cloves of garlic
1 tablespoon of tomato paste
250 g sour cream
Vegeta (or salt, to taste)
pepper
sweet paprika
fresh dill (for garnish)
Preparation method
1. Clean the mushrooms, rinse them under running water, and slice them thinly.
2. Place the mushrooms in a large pot. Pour cold milk over them, enough to completely cover them.
3. Heat everything over medium heat. Let the mushrooms simmer in the milk. As the milk reduces, add a little more to keep the mushrooms covered and continue simmering until they are tender. This should take about 20-30 minutes in total.
4. About 15 minutes before they are done (when the mushrooms are almost cooked), add the finely chopped onion and the washed broccoli florets, broken into smaller pieces. Gently stir.
5. Season with Vegeta (or salt), pepper, and sweet paprika to taste.
6. Separately, make a garlic sauce by crushing the garlic, mixing it with two tablespoons of sour cream and a little salt. Stir well until creamy.
7. Pour the garlic sauce with sour cream over the mushrooms.
8. Add the tomato paste and the remaining sour cream. Let everything simmer for another 5-10 minutes to combine the flavors and thicken the sauce.
9. Remove the pot from the heat and sprinkle fresh dill, finely chopped, on top.
Why I make this recipe often
It always helps when I want something quick, filling, and a bit different from the usual. The mushrooms and broccoli go well together, and the sour cream with garlic gives it all the flavor. You don’t need special ingredients, and the steps are not complicated. It’s good both warm and at room temperature, making it convenient.
Tips and variations
Tips
If you want firmer mushrooms, don’t let them boil too long after adding the broccoli. The broccoli doesn’t need much cooking time, or it will become too soft.
Richer sour cream binds the sauce better and doesn’t curdle when cooked.
Don’t let the milk reduce completely before adding the onion and broccoli, or it may stick to the bottom.
Substitutions
Instead of Vegeta, you can use plain salt. If you don’t want tomato paste, you can omit it, but the sauce won’t be as colorful.
Broccoli can be replaced with cauliflower if you don’t have fresh broccoli.
If you don’t have milk, you can also use water, but the taste won’t be as rich.
Variations
If you want an extra texture, you can add a few sliced carrots along with the onion, but it’s not mandatory.
You can use parsley instead of dill if you don’t have fresh dill.
For those who prefer a tangy flavor, you can add a bit of yogurt instead of some of the sour cream.
Serving ideas
The dish pairs well with plain rice or mashed potatoes. It also goes nicely with a slice of toasted bread.
For non-vegetarians, it can be served alongside a roasted meat dish.
It can be served as a main dish or as a side.
Frequently asked questions
Can I use frozen mushrooms?
Yes, you can. Thaw them and drain well beforehand to avoid excess water in the sauce.
Can it be made without milk?
Yes, but the sauce will be less creamy. You can use water, but the texture will change slightly.
What kind of sour cream is best for the sauce?
Cooking cream or fatty fermented sour cream (20-25%) works best. Lighter versions may risk curdling when cooked.
How much tomato paste should I use if I want more color?
If you want a more reddish sauce, you can add up to two tablespoons of tomato paste, but start with one to avoid overpowering the mushroom flavor.
Can I add the garlic directly instead of as a sauce?
You can, but if you mix it with sour cream first and add it as a sauce, the flavor distributes better in the sauce.
Nutritional values (estimates)
One serving (out of 6): approximately 170-190 kcal
Protein: 7-9 g
Fat: 10-12 g
Carbohydrates: 12-15 g
Values are approximate and can vary significantly depending on the type of sour cream used, the exact amount of milk, and whether you add more tomato paste or spices.
Storage and reheating
It can be stored in the refrigerator in a covered container for up to two days. When reheating, stir gently and don’t leave it on the heat too long to avoid curdling the sauce. I do not recommend freezing it, as the texture of the mushrooms and broccoli changes after thawing.
Ingredients: 1.5 kg mushrooms, milk, 1 white onion, a few broccoli florets, 3 cloves of garlic, 1 tablespoon of broth, 250 g sour cream, Vegeta / pepper / sweet paprika
