Best 2 Roasted Broccolini With Winey Mushrooms Recipes

Roasted broccolini with winey mushrooms is a dish that combines the flavors of roasted vegetables and savory mushrooms in a delectable medley. The roasted broccolini, with its slightly charred exterior and tender interior, brings a smoky and nutty flavor to the dish. The winey mushrooms, sautéed in a mixture of white wine, garlic, and herbs, offer a rich and complex flavor profile, enhancing the overall taste and aroma of the dish. Whether served as a side dish or a main course, this recipe is sure to impress with its vibrant colors, enticing aromas, and irresistible flavors.

Here are our top 2 tried and tested recipes!

ROASTED BROCCOLINI WITH WINEY MUSHROOMS

Roasted Broccolini with Winey Mushrooms image

Provided by Laura B. Russell

Categories Mushroom Side Roast Vegetarian Broccoli Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 1/2 pounds broccolini (2 large bunches), ends trimmed
4 tablespoons olive oil (divided)
1 teaspoon kosher salt (divided)
1 small sweet onion, finely diced
8 ounces cremini or other mushrooms, thinly sliced
1/4 cup dry white wine or vermouth
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese, for serving (optional)

Steps:

Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

ROASTED SPICY BROCCOLINI

Roasted Spicy Broccolini image

This Mediterranean-inspired broccolini combines crushed red pepper, garlic, oregano, and feta for a flavorful side dish that pairs perfectly with grilled steak or salmon. Adjust the red pepper to your family's tastes, or omit it completely.

Provided by France C

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 bunches broccolini
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon crushed red pepper
½ teaspoon ground black pepper
¼ cup crumbled feta cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 18.3 g, Cholesterol 14 mg, Fat 10.2 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 824.5 mg, Sugar 6.2 g

Tips:

Choose fresh, tender broccolini. Look for broccolini with bright green florets and firm stems.
Trim the broccolini. Cut off the tough ends of the stems.
Roast the broccolini until tender-crisp. You want the broccolini to still have a bit of bite to it.
Use a good quality olive oil. This will help to bring out the flavor of the broccolini and mushrooms.
Don't overcrowd the pan. If you overcrowd the pan, the broccolini will steam instead of roast.
Season the broccolini and mushrooms well. Salt, pepper, and garlic powder are all good choices.
Add some red wine to the mushrooms. This will add a rich, savory flavor to the dish.
Serve the broccolini and mushrooms immediately. They are best enjoyed fresh out of the oven.

Conclusion:

Roasted broccolini with winey mushrooms is a delicious and easy-to-make side dish that is perfect for any occasion. It is healthy, flavorful, and sure to impress your guests. So next time you are looking for a side dish that is both delicious and nutritious, give this recipe a try. You won't be disappointed!