MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor ofMixmagazine, showed up at a potluck one day with a roasted broccolini dish similar to this one. When I asked Danielle if she would share the recipe, she responded in a way that made me chuckle: "It's very loosey-goosey. I used what I had around." I rarely pay attention to quantities when I am throwing something together at home, either, but with Danielle's guidance—and excellent memory—we were able to piece together what she had done. 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.
Ingredients
Serves 4
Step 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.)
Step 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.
Step 3
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.
How would you rate Roasted Broccolini with Winey Mushrooms?
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Reviews (13)
Back to TopWell, I used what I had and it came out most excellent! I kept the guts of the recipe but roasted some Brussels Sprouts first, then added the Broccolini. I bumped up the flavor by adding a mixture of herbs and spices and also used red wine when I reduced it down with the mushroom. I didn't know what to expect because this was my first time using the recipe but it was a homerun in my house. I did add the parmesan but someone said it added nothing to the dish! Wrong! You possibly shouldve added more! I did and my family even added a bit more. It was a beautiful and tasty dish, not to mention simple a fairly fast. It'll definitely be in my rotation for a while! Thank you for sharing it. You rock! Marty Embry
Marty Embry
Raleigh Durham NC
10/2/2022
Given all the reviews that said dish was lacking flavor, I went ahead and added about 2 cloves of chopped garlic to the broccolini before roasting. I used baby bella mushrooms, which I cooked in dry vermouth and a salt-pepper blend for at least 20 minutes, which browned them very nicely. I also omitted the parmesan, as everyone said it added nothing. With my seasoning adjustments, I thought the dish was very tasty — nice deep flavors. I’m only giving it 3 stars because the recipe itself, while a nice creative turn on broccolini, needed so much common-sense help. Hard to imagine the creator is a food writer.
RVA
6/14/2021
this was good! i used extra dry vermouth and because some of the reviews said it was lacking, i added some fennel seeds. the fennel seeds gave it a little kick.
hannahmattina
michigan
3/22/2017
Simple, easy dish. I made it with broccoli instead of broccolini and it turned out very well. However, it didn't quite have that pizzazz I was looking for. I will definitely make it again as a weeknight quick dish, but it's a little too plain for a dinner party. It also seems to need a touch of acid - I'll probably add a squeeze of lemon next time and leave off the parmesan (which was completely unnoticeable).
russeaime
Santa Barbara, CA
11/17/2016
I wanted to love this....instead I liked it. Broccolini was great-I ended up roasting for an extra 8 min. Mushrooms were kind of boring and needed something to jazz them up. In the future I will be leaving off the cheese.
mtnmeye
Denver
4/1/2016
Yummy and very easy. I used small button mushrooms and didn't measure anything, but it was very good.
LindaS2525147
Bayside, NY
2/24/2016
I use this recipe all the time and it never fails. It's now my go-to way to cook mushrooms, whether or not I cook the broccolini! Often I'll do the whole recipe and serve it over pasta. It's so versatile, easy and delicious!
authorelainefox
Washington, DC
2/3/2016
Simple. Tasty. Part of it can be done ahead of time. Really, what else do you want? I made it as written and served it alongside a mushroom farfalle pasta dish, and it was a perfect pairing. But it was so simple and yummy this will be my go to preparation for broccolini.
tracyvision
Las Vegas, NV
9/21/2015
made this 2 weeks ago and totally making it again tonight, but instead of wine, i'll use leftover champagne from NYE! what a tasty, easy, inexpensive and versatile dish. My husband was skeptical, but took one bite and totally loves it as do I. Easily doubled or tripled for a crowd. Tonight I'll cut the recipe in half since it'll be the two of us and we only have one bunch of brocollini. CAN'T WAIT!
tinyC
Phila, PA
1/2/2015
4-fork评级是这个结果all my changes. I didn't have broccolini and vermouth, so I used asparagus, chanterelle mushrooms and marsala wine. It was a great side to rare steak one night and grilled salmon another night. Delicious and super easy.
bholian
Juneau, AK
11/16/2014
Delicious! Made it with broccoli rabe and vermouth. The mushrooms were amazing. Will definitely make again.
Anonymous
Spencertown, NY
3/31/2014
Highly recommend! My kids and husband loved it!
hhughes
Wilmette, IL
3/11/2014
I added Marsala instead of white wine because thats all I had and it was super delicious amazing!
SignMeUp
Vancouver, BC
3/10/2014
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