Sautéed Mushrooms and Broccoli with Garlic and Coriander Seeds

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This simple but delicious mixture is very lightly and quickly cooked so that the broccoli remains slightly crunchy. It can be served either as one of several vegetable dishes to make up a varied vegetarian meal, or as an accompaniment to grilled chicken or fish.


  • 250g (8oz) broccoli
  • 4 tablespoons olive oil


Cut any thick stalks off the broccoli and peel and cut them into fairly thin pieces. Divide the broccoli spears into medium-sized florets. Steam or boil both the florets and the sliced stalks until they are just soft but still retain their bright green colour. As soon as the broccoli is cooked, submerge it in cold water to stop the cooking process, then drain the broccoli through a strainer whe