Roasted Broccolini With Winey Mushrooms

If you follow me on social media, it may seem like you’ve been hearing about my new Brassicas cookbook forever. (Sorry about that.) Bringing a cookbook to life takes a long time–two years in this case–and when release date approaches it’s hard to contain the excitement. Well the time has finally come, and I’d like to officially announce the birth of my new baby, Brassicas: Cooking the World’s Healthiest Vegetables.

What are brassicas, you ask? I bet you already know them well. The group, sometimes referred to as the “cabbage family” or “cruciferous vegetables” includes familiar favorites such as broccoli, cauliflower, cabbage, Brussels sprouts and kale, but also collard greens, mustard greens, bok choy, radishes, turnips, kohlrabi, and more. I love these vegetables, and find them compelling to work with in the kitchen. Whether you’re already a fan or ready to take the next step, I’d love to share some of the methods I’ve used to celebrate these captivating vegetables and everything they have to offer.

As a sneak peek, I invite you take take a look at the Brassicas’ Scribd page. There are recipes for a Kale and Sweet Potato Sauté as well as Charred Brussels Sprouts with Pancetta and Fig Glaze. You can even browse the table of contents. And here’s one more for you to try, Roasted Broccolini with Winey Mushrooms. Broccolini has a flavor profile similar to that of broccoli, but I love it for its thin, edible stalks. You could also use broccoli, of course, with equally good results.

Please enjoy the preview and let me know if you have any questions about Brassicas! Enjoy ~LbR

Recipe: Roasted Broccolini With Winey Mushrooms

Makes : 4 servings | Featured Recipe , Salads/Sides Vegetarian Print

Ingredients

1 1/2 pound broccolini (2 large bunches), ends trimmed

4 tablespoons olive oil (divided)

1 teaspoon kosher salt (divided)

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 cheese, for serving (optional)

Instructions

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 brown-ing. 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.

You can substitute broccoli for the broccolini. Cut the whole broccoli head—crown and stalk—into long spears.

2 Comments

Cindi Johnson says:

October 31, 2014 at 9:10 pm ·

I got a quick glimpse of this in my e-mail this morning but didn’t have time to read the full article. Didn’t matter. As soon as I got off of work I headed straight to the store to get broccolini and mushrooms! When a picture of a dish is that tempting at 4:30 a.m. it just HAS to be good. Now I’m off to buy the book. Thanks so much for introducing wonderful recipes to little-used veggies that don’t deserve to be forgotten.
- laura says: (Author)
  
  November 1, 2014 at 5:55 pm ·
  
  Wonderful! I hope you enjoyed the broccolini. That’s one of my favorites for fall.

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