Pan-Steamed Broccolini with Portobello Mushrooms

This pan-steamed broccolini side dish is simple, quick, and delicious. It’s gluten-free and can be easily made vegan.

Scale

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
One bunch (about 12 ounces) of broccolini
2 portobello mushrooms, stems removed (about 8 ounces)
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons sous vide steak juice, beef broth, chicken broth, or vegetable broth
1 tablespoon Worcestershire sauce (optional)
Red pepper flakes (optional)

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Heat a large sauté pan (with lid) over medium-high heat, add olive oil and swirl for the oil to coat the pan well.
Add garlic and quickly sauté with a spatula. Place broccolini in the pan, spread it out, and place portobello mushrooms, cap side down, on the side.
Season with salt and pepper to taste.
Add the cooking liquid of your choice and Worcestershire sauce if using. Cover the pan immediately to steam for 5-7 minutes.
Dish and serve with a dash of red pepper flakes if desired.