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.

Laura B. Russell

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Sang An

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

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

Source

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

Nutrition Facts

241 calories; fat 14g; saturated fat 2g; mono fat 0g; poly fat 0g; protein 8g; carbohydrates 21g; fiber 3g; cholesterol 0mg; iron 2mg; sodium 540mg; calcium 148mg.
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