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Roasted Broccolini with Winey Mushrooms

winey mushrooms

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.


  • 1 ½ lbs. broccolini, ends trimmed
  • 4 Tbsp. olive oil (divided)
  • 1 tsp. kosher salt (divided)
  • 1 small sweet onion, finely diced
  • ½ lb. mushrooms, such as cremini, thinly sliced
  • ¼ cup white wine or vermouth
  • ¼ tsp. freshly ground black pepper
  • Grated Parmesan for serving (optional)


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.

Serves 4.

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

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