Easy Broccoli and Mushroom Stir-Fry with Oregano (Mediterranean Style)

A delicious and nutritious meal, this lectin-free broccoli and mushroom stir-fry with oregano is an easy side or main dish to put together.

Quick, easy, and ready in ten minutes, this plant-based meal is fresh, tasty, healthy, and affordable.

A simple dish

Recently I went to a Greek restaurant in my home town in Romania. I picked a side dish from the menu. It was a mixture of sauteed vegetables with olive oil and oregano. When I eliminated all the nightshades in the dish – the eggplant, zucchini, and peppers – I was left with carrots, mushrooms, and broccoli.

I don’t know how good the original version is, but my three veggies meal was delicious and satisfying. Even my husband wanted to have some.

Break your fast with this broccoli and mushroom stir-fry recipe

So I decided to recreate that dish and have it more often at home. Sometimes we try so much to create fancy meals, that we forget the simplest and most available combinations and cooking techniques.

This recipe is excellent as a main dish if you are vegan. You can add some feta cheese on top if you are vegetarian or serve it as a side dish with chicken or meat.

I love to break my fast with this recipe as it is. Add some resistant starch like green plantains, sweet potato, or millet, or even serve with scrambled or fried egg next to it.

I did add some pine nuts for a bit of crunch and texture. You can use other nuts or even sesame seeds. You can finish it with some good-quality balsamic vinegar or use some lemon juice for a little bit of acidity.

The shopping list for broccoli and mushroom stir-fry with oregano

This is one of the easiest meals you can make. It’s fast, delicious and so nutritious.

Don’t worry too much about serving size, eat as much as you need, as this is a low-carb, low-calorie meal.

You can serve it as a main dish, or as a side, with some chicken, fish, or even steak.

• broccoli
• button mushrooms (you can use other mushrooms too)
• carrots
• dry oregano
• extra virgin olive oil
• salt & pepper
• garlic
• fresh parsley
• pine nuts

If you need a little bit more color, and you are not very sensitive to lectins, you can use a peeled red pepper.

You can finish the dish with roasted sesame oil and if you want more flavor and something to add a little more sauce, use coconut aminos (a healthier version of soy sauce).

Our Za’atar Seasoning Spice Blend will work well with this dish.

How to make this stir-fry

Heat the oil in a large skillet and add the broccoli, mushrooms, carrots, and smashed whole garlic cloves. Stir well so the veggies get coated with oil—sautee on medium or medium high heat for about 5 minutes or until the skillet dries out.

Add a little bit of water, so the veggies don’t burn or stick to the bottom. Add the oregano, pepper, and salt. Let the veggies cook with the steam from the water. It takes about 10-15 minutes or until the broccoli and carrots are done to your liking (you can always add a few extra tablespoons of water).

In the meantime, toast the pinenuts in a separate skillet on low heat for a few minutes until they form golden-brown spots and are fragrant.

Add the pine nuts, fresh parsley, and a squeeze of lemon or a drizzle of balsamic vinegar.

Serve as a main meal or as a side.

More stir-fry recipes

For a similar combination of vegetables, but with Asian flavors, please check our Bok Choi, Broccoli, and Mushroom Stir-Fry recipe.

And for more ideas to prepare easy nutritious meals, see our article How to Prepare Nutritious and Tasty Low Lectin Meals in a Few Easy Steps.

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