Roasted Broccolini with Winey Mushrooms

roasted-broccolini-winey-mushrooms Photo: Sang An


  • 1 1/2 pounds broccolini (2 large bunches), ends trimmed
  • 4 tablespoons olive oil
  • 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


1. Preheat oven to 400┬░F. On a baking sheet, drizzle broccolini with 2 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.)

2. In a large, deep frying pan, heat remaining 2 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 in pepper.

3. Spoon mushrooms over broccolini. Scatter some Parmesan over dish, if desired. Serve warm or at room temperature.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 241
Fat per serving: 14g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 8g
Carbohydrate per serving: 21g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 540mg
Calcium per serving: 148mg

Good to Know

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 with antioxidants.

This Recipe Is

Adapted with permission from Brassicas, by Laura B. Russell (Ten Speed Press, copyright 2014).