RECIPES–Brocollini And Crimini Mushrooms In Butter And Sherry

Brocollini is a tender, quick-cooking, sweet vegetable that is often overlooked.  It should not be confused with broccoletti or broccoli rabe which is also good but has a distinctly bitter flavor. I have always prepared brocollini simply – steamed, then served with butter.  I thought the combination of brocollini, crimini mushrooms and Amontillado sherry would be good and tried it last night. It was delicious.

Brocollini and Crimini Mushrooms in Butter and Sherry

* 2 bunches brocollini

* 1 lb. crimini (or other loose mushrooms)

* 1 cup Amontillado sherry (drier or sweeter OK, but medium is best)

* 3 lg. Tbsp. unsalted European-style butter (e.g. President)

- Steam the brocollini for about 10 minutes or until al dente and reserve

- Sautee the mushrooms in butter for about 5 minutes (when liquid starts to be released)

- Add the sherry and simmer until most of the liquid has evaporated

- Cut the brocollini into 2” pieces, but leaving florets intact

- Add the brocollini to the mushrooms, stir well, and add 1 Tbsp. butter

- When butter has melted, toss with salt and fresh pepper, and serve.