Going down this road of discovering the most amazing foods to eat that are gluten free and still delicious, I discovered the most amazing cook book Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell. Now a Brassica is genus of plants that we all know very well it is known as the cruciferous vegetable family. It includes vegetables such as cabbage, broccoli, brussels sprouts, kale and collard greens etc. In this family of Brassica is my favorite 24 year old hybrid vegetable Broccolini. As some of you may remember, my recent recipe spilling the history of this amazing veggie and why it is so amazing, I was thrilled to find that one of the recipes in Brassicas: Cooking the World’s Healthiest Vegetables. Involved Broccolini and I couldn’t help but make the recipe over this holiday weekend and one word describes the taste of this recipe PHENOMENAL! So I would like to share with you Laura B. Russels’ Roasted Broccolini with Winey Mushrooms Recipe from her cook book Brassicas: Cooking the World’s Healthiest Vegetables.
Roasted Broccolini with Winey Mushrooms
- 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.
Recipe from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.