Mushrooms and broccoli with tarragon & macadamias

This is a super-healthy and delicious side or a quick and satisfying mid-week vegetarian main. It makes for an interesting change from the usual veggies on the side.


2 tablespoons macadamia nut oil

200g oyster mushrooms, sliced

1 clove garlic, chopped

Bunch of purple-sprouting broccoli

Chopped tarragon

Small handful of macadamia nuts, chopped

Salt and pepper


In a large pan or wok, heat the macadamia nut oil. Add the mushrooms and cook without stirring over a medium heat until browned at the bottom.

Continue to cook, with occasional stirring, for a few more minutes until the mushrooms are browned and tender.

Meanwhile, blanch the broccoli in a pot of boiling water for about 1 minute

Add the garlic to the mushrooms, and cook for about 1 minute.

Remove the broccoli from the pot, drain, and add to the pan with mushrooms.

Add the macadamia nuts and toss in the pan for about 30 seconds.

Stir in the tarragon, season with salt and pepper.

Remove from the heat and serve.


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