Roasted Broccolini with Winey Mushrooms
Prep Time: 15 Mins, Cook Time: 20 Mins, Serves: 4
Try this tasty side dish for an inventive way to cook with white wine.
The broccolini delivers vitamins A and C, and the mushrooms are packed
- 1 1/2 pounds broccolini (2 large bunches), ends trimmed
- 2 tablespoons olive oil
- ½ to 1 teaspoon kosher salt
- 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, for serving, optional
How to Make It
Preheat oven to 400°F. On a baking sheet, drizzle broccolini with 1
Tbsp. oil; sprinkle with 1/2 tsp. salt and toss to coat. Spread in a single
layer. Roast, turning once with tongs, until crisp-tender, 10 to 15 minutes.
If stems are not uniform in size, remove thinner ones to a platter as
they are done. (Broccolini can be cooked several hours in advance and
kept at room temperature.)
In a large, deep frying pan, heat remaining 1 Tbsp. oil over medium heat.
Add onion and cook, stirring occasionally, until starting to soften, about
5 minutes. Raise heat to medium-high, add mushrooms and remaining 1/2
tsp. salt and cook, stirring occasionally, until mushrooms are golden
brown, 7 to 10 minutes. (Mushrooms will release liquid before reabsorbing
it and browning.) Add wine; cook until pan is dry, about 2 minutes. Stir
Spoon mushrooms over broccolini. Scatter some Parmesan over dish, if desired.
Serve warm or at room temperature.