2 tablespoons olive oil
1 clove garlic, minced
1 onion, sliced into half rings
2 cups broccoli
1 cup sliced cremini or portabella mushrooms
1 teaspoon Tarragon
1 tablespoon fresh dill (or 1 teaspoon dried)
1/2 cup vegetable broth
Heat the oil over medium high heat. Add the onions and saute for 2 minutes.
Add the garlic, broccoli, mushrooms, and seasonings. Saute for 2 minutes.
Add the vegetable broth. Cover and reduce heat to low, cook 5-7 minutes until broccoli is tender.