ROASTED BROCCOLINI WITH WINEY MUSHROOMS
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
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.
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Toretha Sidney
[email protected]I'm allergic to mushrooms, so I can't try this recipe. :(
Sheldon Boyajean
[email protected]This recipe is way too expensive for me. I can't afford to buy all of those ingredients.
Abujana Amiijan
[email protected]I'm not sure about this recipe. The combination of broccolini and mushrooms seems a bit odd.
Kingston Vinson
[email protected]This recipe seems a bit too complicated for me. I'm not sure I have the skills to pull it off.
Iowane Balei
[email protected]I can't wait to try this recipe! It looks delicious.
Loch Bonnie Farm (Highland Ridings)
[email protected]This recipe is a keeper! I'll definitely be making it again.
Shohali Afroz
[email protected]I've made this dish several times, and it's always a hit. It's a great side dish for grilled chicken or fish.
Hammer Man
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the roasted broccolini, and they didn't even notice the mushrooms.
Mustafa Ahmady
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly, and they didn't overpower the broccolini.
Godwin Inkoom
[email protected]This recipe is a great way to use up leftover broccolini and mushrooms.
Roberto channel
[email protected]I'm a vegetarian, and I'm always looking for new and exciting recipes. This dish definitely fits the bill!
Mishka Boom
[email protected]I made this dish for a dinner party, and it was a hit! Everyone loved the combination of flavors.
kristhoffer buenaventura
[email protected]This is a great recipe for a weeknight meal. It's quick, easy, and healthy.
Mehedi hasan Rafi
[email protected]I followed the recipe exactly, and the dish turned out perfectly. The only thing I would change is to add a little more garlic.
Aryiah Lee
[email protected]This dish was easy to make and packed with flavor. I especially liked the contrast between the crispy broccolini and the tender mushrooms.
Ebuka Ekeneme
[email protected]I'm not usually a fan of broccolini, but this recipe changed my mind. The roasting process brought out the sweetness of the vegetable, and the mushrooms added a savory umami flavor.
Brian Nyemah
[email protected]This dish is a winner! The broccolini was perfectly roasted, with a slightly charred exterior and tender-crisp interior. The mushrooms were sautéed to perfection, and the white wine added a touch of elegance.
Nialla
[email protected]Roasted Broccolini with Winey Mushrooms: A Culinary Symphony