INGREDIENTS:
• 1 1/2 pounds 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)
DIRECTIONS:
Preheat the oven to 400°F. Put the broccoli 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 broccoli, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccoli stems are not uniform in size, remove thinner.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,Stir in the pepper.Spoon the mushrooms over the broccoli, then scatter some Parmesan over the top. Serve warm or at room temperature.
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