Broccolini & Mushrooms with Toasted Pine Nuts

  • 4 Servings
  • 2-3 Tablespoons Pine Nuts (optional)
  • 2-3 Cloves of Garlic (chopped)
  • 2 Bunches of Broccolini
  • 1 Package of Sliced Cremini Mushrooms
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Olive Oil
  • Salt and Crushed Red Pepper Flakes to Taste
  • 1 Tablespoon Truffle Oil (for finishing)

Heat the dry pan and toast the pine nuts until golden.  Keep moving the pan so they don't burn.  Remove the toasted pine nuts and set them aside.  Cut the ends off the broccolini and rinse in a colander.  Melt the butter in the pan and add the sliced cremini mushrooms.  Brown the mushrooms on high heat.  Add the chopped garlic, olive oil and broccolini.  Stir the ingredients while allowing them to cook on a medium to high heat. Add salt and crushed red pepper flakes to taste.  Pierce the thick edge of the broccolini stem to determine if it is cooked.  Typically, the greens will turn a bright green when they are cooked, but some people like it cooked a little more than others.  Turn the heat off, drizzle with truffle oil and give it a toss.  Plate the vegetables and sprinkle the toasted pine nuts.  



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