Prepare the Broccoli: Cut the broccoli into florets and rinse well.

Bring a pot of water to a boil, add a pinch of salt, and blanch the broccoli for 2 minutes. Drain and set aside.

Cook the Mushrooms: In a skillet, heat olive oil over medium heat.

Add the minced garlic and sauté until fragrant.

Increase the heat slightly and add the sliced mushrooms. Fry for 10-15 minutes, stirring occasionally, until the mushrooms are golden brown and cooked through.

Mix the cornstarch with 1/4 cup of water until smooth.

Add soy sauce, cornstarch mixture, salt, and black pepper to the mushrooms. Stir well and cook until the sauce thickens.

Combine Broccoli and Mushrooms: Add the blanched broccoli to the skillet with the mushrooms. Drizzle a little more olive oil if desired.

Toss everything together over medium heat for a few minutes until the broccoli is heated through and coated in the garlic sauce.

Prepare Herbed Toast: Preheat the oven to 180°C (350°F).

Brush slices of bread with olive oil and rub with minced garlic.

Sprinkle chopped dill, parsley, Italian herbs, and a little salt over the bread.

Bake in the oven for 10-15 minutes or until crispy and golden.