Roasted Broccolini with Winey Mushrooms
Tender roasted broccolini topped with golden-brown mushrooms sautéed in white wine and sweet onions, finished with a sprinkle of Parmesan cheese. A elegant yet simple side dish that pairs perfectly with any main course.
Ingredients
- •1½ pounds broccolini
- •4 tablespoons olive oil
- •1 teaspoon kosher salt
- •1 small sweet onion
- •8 ounces cremini mushrooms
- •¼ cup dry white wine
- •¼ teaspoon black pepper
- •¼ cup Parmesan cheese
- •for serving
Cooking Instructions
- 1.
Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones 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.)
15 min
- 2.
In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
17 min
- 3.
Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.
3 min
