Roasted Broccolini with Winey MushroomsLaura Russell | Delicious Living
- Serves: 4 people
The 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. You can also substitute broccoli for the broccolini; simply cut the whole broccoli head—crown and stalk—into long spears.
Recipe reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell (Ten Speed Press, 2014). Photo credit: Sang An.
- Preheat oven to 400°. Put broccolini on a baking sheet, drizzle with 2 tablespoons oil, sprinkle with 1/2 teaspoon salt, toss to coat evenly, and then spread in a single layer. Roast, turning once with tongs, for 10–15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer 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 remaining 2 tablespoons oil over medium heat. Add onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise heat to medium-high, add mushrooms and remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7–10 minutes, until 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 wine and cook for about 2 minutes more, until pan is dry. Stir in pepper.
- Spoon mushrooms over broccolini, and then scatter some Parmesan over the top. Serve warm or at room temperature.
PER SERVING: 245 cal, 14g fat (7g mono, 5g poly, 2g sat), 0mg chol, 7g protein, 21g carb, 6g fiber, 503mg sodium