Roasted Broccolini With Winey Mushrooms

Recipe: Roasted Broccolini With Winey Mushrooms

Makes : 4 servings | Featured Recipe , Salads/Sides Vegetarian
The broccolini tastes great at room temperature, so you can cook it ahead of time, or you can make the mushroom sauce while the vegetables are roasting. Broccoli makes a great substitute for the broccolini; cut it into long spears or florets before roasting.


  • 1 1/2 pound broccolini (2 large bunches), ends trimmed
  • 4 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt (divided)
  • 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 cheese, for serving (optional)


  • 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 brown-ing. 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.
  • You can substitute broccoli for the broccolini. Cut the whole broccoli head—crown and stalk—into long spears.
  • Reprinted with permission from "Brassicas" by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.


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  1. Cindi Johnson says:

    I got a quick glimpse of this in my e-mail this morning but didn’t have time to read the full article. Didn’t matter. As soon as I got off of work I headed straight to the store to get broccolini and mushrooms! When a picture of a dish is that tempting at 4:30 a.m. it just HAS to be good. Now I’m off to buy the book. Thanks so much for introducing wonderful recipes to little-used veggies that don’t deserve to be forgotten.

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