Text 29815, 60 rader
Skriven 2015-08-08 07:47:02 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1798
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Broccolini w/Winey Mushrooms
 Categories: Vegetables, Cheese, Wine, Mushrooms
      Yield: 4 servings

  1 1/2 lb Broccolini; ends trimmed
      4 tb Olive oil; (divided)
      1 ts Salt; (divided)
      1 sm Sweet onion; fine diced
      8 oz Cremini or other mushrooms;
           - thin sliced
    1/4 c  Dry white wine or vermouth
    1/4 ts Fresh ground black pepper
           Grated Parmesan cheese; for
           - serving

  Preheat the oven to 400+.F/205+.C.

  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" 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.

  Yield: Serves 4

  by Laura B. Russell

  Epicurious  | March 2014

  MM Format by Dave Drum - 12 June 2014

  Uncle Dirty Dave's Archives

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... I don't drink malt liquor named after high-powered firearms.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)