Wash the broccoli well and tear it into separate rosettes.
Wash the mushrooms or clean them and cut into coarse pieces or strips.
Pour the mushrooms and broccoli rosettes in a deep pan with a lid or shallow pot.
Pour in a small cup of water and the butter, cover with a lid and leave to saute.
A bit later, sprinkle the vegetable spice and a little salt.
Stir and sprinkle with black pepper, if desired.