Roasted Broccolini With Winey Mushrooms
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
43
Spice
54
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 tbsps
Olive Oil (divided)1 tsp
Kosher Salt (divided)1 small
Sweet Onion (finely diced)230 g
Cremini1 cup
White Wine (dry)Directions:
1
Preheat the oven to 400°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
4
If the broccolini stems are not uniform in size, remove thinner ones as they are done
5
Transfer the broccolini to a platter
6
(The broccolini can be cooked several hours ahead of time and kept at room temperature
7
) In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat
8
Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften
9
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
10
(The mushrooms will release a lot of liquid before reabsorbing it and browning
11
Be patient, as the flavor is in the browning
12
) Add the wine and cook for about 2 minutes more, until the pan is dry
13
Stir in the pepper
14
Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top
15
Serve warm or at room temperature
16
Preheat the oven to 400°F
17
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
18
Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender
19
If the broccolini stems are not uniform in size, remove thinner ones as they are done
20
Transfer the broccolini to a platter
21
(The broccolini can be cooked several hours ahead of time and kept at room temperature
22
) In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat
23
Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften
24
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
25
(The mushrooms will release a lot of liquid before reabsorbing it and browning
26
Be patient, as the flavor is in the browning
27
) Add the wine and cook for about 2 minutes more, until the pan is dry
28
Stir in the pepper
29
Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top
30
Serve warm or at room temperature