Roasted Broccolini Recipe with Mushrooms

This Roasted Broccolini Recipe is topped with a rich mushroom and wine sauce.



From "Brassicas"
February 2015

Total Hands-On Time: 40 min

Preparation Time: 10 min

Cook Time: 30 min

Yield: 4 servings

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Brassicas (Ten Speed Press, 2014), by Laura B. Russell, reveals the beauty and bounty of the world’s healthiest vegetables in a diverse range of recipes, including simple sides and salads, breakfast dishes, soups, snacks and even smoothies. Each chapter is devoted to a single vegetable or class of brassicas, with key information on selection, preparation and nutrition followed by recipes that capture the best flavors each has to offer, so even a beginner can feel confident in the kitchen. The following recipe is from chapter 4, “Broccoli.”

You can purchase this book from the GRIT store: Brassicas.

Roasted Broccolini Recipe with Mushrooms

My friend Danielle Centoni, Portland, Oregon, food writer and editor of Mix magazine, showed up at a potluck one day with a roasted broccolini dish similar to this one. When I asked Danielle if she would share the recipe, she responded in a way that made me chuckle: “It’s very loosey-goosey. I used what I had around.” I rarely pay attention to quantities when I am throwing something together at home, either, but with Danielle’s guidance—and excellent memory—we were able to piece together what she had done. The roasted broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting.

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)

Instructions:

1. Preheat the oven to 400 degrees F.

2. 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.

3. 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.

4. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)

5. In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat.

6. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften.

7. 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.)

8. Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.

9. Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

Variation: You can substitute broccoli for the broccolini. Cut the whole broccoli head—crown and stalk—into long spears.

More from Brassicas:

Raw Kale Salad Recipe with Almonds and Egg
Grilled Baby Bok Choy Recipe with Miso Butter
Mizuna Salad Recipe with Cumin-Roasted Cauliflower
Charred Brussels Sprouts Recipe with Pancetta and Fig Glaze
White Pizza Recipe with Arugula and Prosciutto


Reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell and published by Ten Speed Press, 2014. Buy this book from our store: Brassicas.