Best 2 Roasted Broccolini With Winey Mushrooms Recipes

Embark on a culinary journey with our tantalizing roasted broccolini and winey mushrooms recipe. This delectable dish bursts with flavor, featuring crisp-tender broccolini florets and earthy mushrooms bathed in a luscious wine-infused sauce. The addition of garlic and thyme elevates the taste profile, creating a symphony of savory and aromatic notes. Prepare to indulge in a healthy and satisfying side dish that will elevate any meal.

Alongside the roasted broccolini, we present a collection of equally enticing recipes to satisfy your taste buds. Discover the secrets behind our creamy mushroom pasta, where succulent mushrooms mingle with a velvety sauce, enveloping al dente pasta in a comforting embrace. For a delightful vegetarian main course, try our hearty mushroom and barley risotto, a delectable combination of earthy flavors and textures. And if you're craving a comforting classic, our chicken and mushroom pot pie will warm your soul with its flaky crust and savory filling.

Here are our top 2 tried and tested recipes!

ROASTED BROCCOLINI

Roasted Broccolini image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 5 to 6 servings

Number Of Ingredients 3

Ingredients

3 bunches broccolini
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.

ROASTED BROCCOLI WITH VINEGAR-MUSTARD GLAZE

Roasted Broccoli With Vinegar-Mustard Glaze image

On its own, roasted broccoli is a treat: caramelized and crisp-tender, with frizzled florets and sweet stems. To prevent overcooking, roast at a high heat and on one side the whole time. Flipping the broccoli to brown on both sides increases the chance that it will dry out or turn to mush before the outsides are as caramelized as you like. To give the broccoli a little pizzazz, this recipe takes inspiration from a classic mustard pan sauce, which makes chicken breasts or steaks sparkle. Toss the broccoli with butter, vinegar and Dijon mustard right out of the oven, and the heat from the sheet pan will meld them into a silky, bright sauce.

Provided by Ali Slagle

Categories dinner, lunch, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 tablespoon unsalted butter
1 tablespoon sherry or red wine vinegar
1 teaspoon Dijon mustard

Steps:

Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

Tips:

Choose firm, brightly colored broccolini: Look for stalks that are deep green in color and have tightly closed florets.
Trim the broccolini properly: Cut off the tough ends of the broccolini stalks, about 1 inch from the bottom.
Use a hot oven: Roasting the broccolini at a high temperature will help it to caramelize and develop a slightly charred flavor.
Toss the broccolini with olive oil and salt: This will help to ensure that the broccolini is evenly coated and roasted.
Roast the broccolini for 10-12 minutes: Or until it is tender-crisp and slightly charred.
Make the winey mushrooms while the broccolini is roasting: This will save you time and effort.
Use a good quality white wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, will work best in this recipe.
Reduce the wine until it is syrupy: This will help to concentrate the flavor of the wine.
Add the mushrooms to the wine and cook until they are tender: This will take about 5 minutes.
Serve the roasted broccolini with the winey mushrooms: This dish is best served immediately.

Conclusion:

This roasted broccolini with winey mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The broccolini is roasted until it is tender-crisp and slightly charred, and the winey mushrooms are rich and flavorful. This dish is sure to please everyone at your table.