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Roasted Broccolini with Winey Mushrooms

Roasted Broccolini with Winey Mushrooms

Cook Time 35 mins
Total Time 35 mins
Servings 4


  • 1 1/2 pounds broccolini (2 large bunches) ends trimmed
  • 4 tbsp. olive oil divided
  • 1 tsp. 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 tsp. 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 1/2teaspoon 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 absorbing 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.
Keyword Broccolini, Mushrooms, Onion