Roasted Broccolini with Winey Mushrooms Recipe | Epicurious.com
"MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor of Mix magazine, 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
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1 1/2 pounds broccolini (2 large bunches), ends trimmed
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4 tablespoons olive oil (divided)
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1 teaspoon kosher salt (divided)
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1 small sweet onion, finely diced
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8 ounces cremini or other mushrooms, thinly sliced
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1/4 cup dry white wine or vermouth
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1/4 teaspoon freshly ground black pepper
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Grated Parmesan cheese, for serving (optional)
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