Roasted Broccolini with Winey Mushrooms

Preparation 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 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. VARIATIONYou can substitute broccoli for the broccolini. Cut the whole broccoli head—crown and stalk—into long spears. Reprinted with permission from Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell. Copyright © 2014 by Laura B. Russell. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher LAURA B. RUSSELL is a food writer and recipe developer based in Portland, Oregon. She is a "FoodDay" columnist for the Oregonian, the author of The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine. Laura has contribued articles and recipes to many food publications, among them Prevention, Living Without, Easy Eats, NW Palate, and Portland's MIX magazine. For more healthy recipes and cooking tips, visit www.laurabrussell.com.

Preparation 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 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. VARIATIONYou can substitute broccoli for the broccolini. Cut the whole broccoli head—crown and stalk—into long spears. Reprinted with permission from Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell. Copyright © 2014 by Laura B. Russell. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher LAURA B. RUSSELL is a food writer and recipe developer based in Portland, Oregon. She is a "FoodDay" columnist for the Oregonian, the author of The Gluten-Free Asian Kitchen, and former associate editor of the cookbook division of Food & Wine. Laura has contribued articles and recipes to many food publications, among them Prevention, Living Without, Easy Eats, NW Palate, and Portland's MIX magazine. For more healthy recipes and cooking tips, visit www.laurabrussell.com.