Probably my favorite part of any Thanksgiving meal are the sides. I’m simple and a traditionalist when it comes to Thanksgiving dinner but I do like to change it up when it comes to the vegetable dish because that’s where I usually contribute to the meal.
Leading up to the decision of what vegetable to bring to an early Thanksgiving day celebration, Preston had been wanting to “help out” in the kitchen more (basically stating “I do” to every kitchen task he sees his dad and I doing, except the cleaning). I decided to choose a vegetable dish that uses mushrooms because they are soft enough for him to cut through with his kids knives.
Preston is almost two and a half and even I was surprised by how much he really loved helping out with this dish. He couldn’t be stopped and cut far more mushrooms than was needed for this recipe.
I made a variation of this recipe years ago at my second Thanksgiving celebration at my in-laws because I wanted to bring something that could be served at room temperature. This simple dish is a great option to bring to any holiday gathering. It will bring some color and texture to your holiday meal. Also, who doesn’t love broccolini?
Jenny
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 1 small onion finely diced
- 8 ounces baby bella or cremini mushrooms cut any way you’d like, this amounted to 20 small/medium size mushrooms stemmed removed
- 4 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 1/4 cup dry white wine
- 1/4 teaspoon freshly ground black pepper
- Grated Parmesan cheese for serving garnish (optional)
Ingredients
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- Preheat the oven to 400°F and place the prepared broccolini on a baking sheet. Drizzle with 2 tablespoons of the olive oil, ½ teaspoon salt and toss to coat evenly. Spread broccolini evenly across the pan. Roast for 10-15 minutes tossing with tongs once half-way through the cooking. You want the broccolini to be tender but remain crisp, approximately 10-15 minutes total cooking time. Transfer the roasted broccolini to your platter you will be serving in. In a large 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. Note: be sure to really let the mushrooms brown. Whenever cooking mushrooms, you will see a lot of liquid released. Continue cooking until the liquid is gone and the mushrooms have browned, before adding the wine. Add the wine and cook for another 2-3 minutes until the mushrooms have absorbed the wine and stir in the pepper. Spoon the mushrooms over the broccolini and garnish with Parmesean. Feel free to make it your own with the garnish. I ended up serving this dish with a drizzle of good quality EVOO, aged balsamic, and parmesean. This dish is great served warm or at room temperature.
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