Mushroom, Broccoli and Cauliflower Stirfry

Mushrooms are an easy addition to any meal, especially for plant-based eaters or anyone looking for bold, veggie-forward flavors. They bring a deep, savory umami that adds richness without needing meat, making them perfect for a variety of dishes.

Stir-fries are a fantastic way to get dinner on the table fast without sacrificing flavor or nutrition. They’re incredibly versatile, you can swap in whatever vegetables you have on hand, experiment with different spices and sauces, and easily adjust portions to suit your appetite or crowd size. Stir-fries lock in vibrant color, texture, and nutrients, especially when you keep the cooking time short and the heat high.

If you’re looking for inspiration beyond this stir-fry, check out these other mushroom recipes, but there are so many more:

– Mushroom Stroganoff
– Cheesy Mushroom Galette with Ricotta and Gruyere
– Red Wine Cream Sauce with Rigatoni Pasta and Shiitake Mushrooms

This recipe combines shiitake mushrooms, broccoli, and cauliflower with fresh garlic, ginger, and a punchy blend of spices for a simple yet satisfying dish. You can serve it as a light side or bulk it up with egg noodles for a heartier meal.

If you have a wok, great. If not, a large non-stick saucepan works just as well. Just be sure not to overcook the veggies, you want them to keep their crunch and nutrients.

Yield: 3-4

Author: Dontmissmyplate

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Mushroom, Broccoli and Cauliflower Stirfry

A quick and flavorful vegetable stir-fry made with shiitake mushrooms, cauliflower, and broccoli, tossed in a savory soy-ginger sauce with bold spices. Perfect served hot with egg noodles for a satisfying plant-forward meal.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

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Ingredients

• 2 cups shiitake mushrooms
• 2 cups cauliflower florets
• 2 cups broccoli
• 2 tablespoons soy sauce
• 2 tablespoons cooking wine
• 1 tablespoon steak and chops seasoning
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1 tablespoon coriander
• 1 teaspoon red chili flakes
• 1 teaspoon black sesame seeds
• 1 tablespoon rice vinegar
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup egg noodles
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fresh garlic, minced
• 1 teaspoon fenugreek powder
• 1/2 large shallot, minced
• 1/3 cup green onions, chopped

Instructions

1. In a hot skillet, melt the butter with the olive oil. Add the spices, salt, and pepper. Sauté on medium-low heat for 2 to 3 minutes.
2. Add the mushrooms, broccoli, and cauliflower. Cook for another 5 minutes, allowing the vegetables to sweat and release their moisture.
3. Once most of the moisture has evaporated from the mushrooms, deglaze the skillet with the soy sauce, cooking wine, and rice vinegar. Cook for 2 minutes.
4. Add the fresh ginger and continue to sauté for another 2 minutes.
5. Season with additional salt, pepper, and chili flakes to taste. Serve hot.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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