Roasted Broccolini With Winey Mushrooms

RECIPE: Adapted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell

Photo: Sang An

April 05, 2014

A hearty splash of wine makes this veggie-rich side dish sing.

Broccolini is good year-round, but adds a warm pop of green to any holiday table. In this recipe, pick out a dry white wine or vermouth for best results.

Ingredients

Yield:4

1 1/2 lb. broccolini, ends trimmed
4 Tbsp. olive oil (divided)
1 tsp. kosher salt (divided)
1 small sweet onion, finely diced
1/2 lb. mushrooms, such as cremini, thinly sliced
1/4 cup white wine or vermouth
1/4 tsp. freshly ground black pepper
Grated Parmesan for serving (optional)

Preparation

Heat the oven to 400 degrees F. Put the broccolini on a baking sheet in a single layer. Toss the broccolini with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt. Roast until crisp-tender, turning once with tongs, 10 to 15 minutes. (Note: if the broccolini stems are inconsistent sizes, remove thinner pieces 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-inch or wider) frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the sweet onion and cook, stirring occasionally, until starting to soften, about 5 minutes. Raise the heat to medium-high. Add the mushrooms and the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, until the mushrooms are golden brown, 7 to 10 minutes. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient; the flavor is in the browning.) Add the wine and cook until the pan is dry, about 2 minutes more. Stir in the pepper. Spoon the mushrooms over the broccolini. If you like, scatter some grated Parmesan cheese over the top. Serve warm or at room temperature.