Roasted Broccolini With Winey Mushrooms Recipes
ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
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- 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.
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