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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Julian Jay
[email protected]This dish is so delicious and easy to make. I will definitely be making it again.
mdmoyinuddin Chw
[email protected]I've made this dish several times now and it's always a hit! It's a great weeknight meal.
Anosh Ch
[email protected]This dish is a great way to get your daily dose of antioxidants. It's also a good source of vitamins and minerals.
Rosemary Aldridge
[email protected]I love the crispy texture of the broccolini. It's a great contrast to the tender mushrooms.
yeshua Rangel
[email protected]This dish is a great way to use up leftover vegetables. I added some roasted carrots and zucchini to mine.
Ap Sherpa
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it!
balad alamin
[email protected]This dish is perfect for a special occasion dinner. It's also a great way to impress your guests.
Sally Porter
[email protected]I'm not a vegetarian, but I love this dish. It's a great way to get my vegetables in.
Amahle Chonco
[email protected]I added some extra garlic to the dish and it was even better. I also served it over rice.
Mina Malk
[email protected]This dish is so simple to make, but it's packed with flavor. I love that it's a healthy and delicious way to eat my vegetables.
Emma Classified
[email protected]I've made this dish several times now and it's always a winner. It's a great weeknight meal.
UG Live “Wayne” Entertainment
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it.
Amin Hannachi
[email protected]This dish is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Brylee Graham
[email protected]I'm not a big fan of mushrooms, but I really enjoyed them in this dish. The wine sauce was the perfect complement.
Sabrina Fnf
[email protected]This dish was easy to make and it came out looking just like the picture. Thanks for sharing this tasty recipe!
Daniel Mercy
[email protected]I loved the combination of flavors in this dish. The winey mushrooms were especially delicious.
Lawrence Kanyoni
[email protected]I followed the recipe exactly and it turned out perfectly. The broccolini was roasted to perfection, with a slightly crispy exterior and tender-crisp interior.
waqar Awan
[email protected]This roasted broccolini with winey mushrooms dish was an absolute delight! The flavors were perfectly balanced, with the earthy broccolini and rich, savory mushrooms complementing each other beautifully. The wine added a subtle depth of flavor that r