Roasted Broccolini With Winey Mushrooms Food

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.

BROCCOLINI AND MUSHROOM STIR-FRY

Steps:

• Place the olive oil and ginger in a cast iron skillet or any other non-stick skillet. Cook for 1 minute. Add the broccolini and cook for 2-3 minutes. Add the mushrooms and shallots and cook stirring occasionally for 5 minutes. Add the black bean paste and vinegar and stir for 1 minute. Turn the heat off. Add the sesame seeds if using and serve stir-fry over the quinoa or brown rice. Recipe adapted from here

SAUTéED BROCCOLINI AND MUSHROOMS

Steps:

• In a very large skillet, melt butter over medium-high heat. Add mushroom and shallot; cook, stirring occasionally, for 8 to 10 minutes or until vegetables begin to brown. Add Broccolini; cook, stirring frequently, for 2 minutes. Stir in wine, salt, and pepper; cover and cook, stirring occasionally, for 8 minutes or until Broccolini is crisp-tender. Uncover, stir in vinegar, and cook for 2 minutes.

ROASTED BROCCOLINI WITH WINEY MUSHROOMS

Steps:

• 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.)
• 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.
• Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.