This recipe is very simple and delicious. You can substitute olive oil for butter if you must.
Cut the florets off 1 lb of broccoli. Cut them into bite-sized pieces but don’t chop them. Peel the stems and cut into bite-sized pieces.
In a cast iron skillet or saute pan, melt 2 T. salted butter. Peel 2 cloves of garlic and then press through a garlic press. Thinly slice 6 Crimini mushrooms and add to the butter. Saute over low heat for 10 minutes.
Meanwhile, boil water in a medium sized pot. Add the broccoli and use a salad tongs to mix it well with the water. When the broccoli turns bright green — not more than 2 minutes — drain it but don’t rinse to cool.
Add the broccoli to the garlic butter and saute over low heat for 5-7 minutes. Season with salt and pepper.