Author Notes
This dish is fairly simple to make, but has complex and bold flavors. I came across the Royal Trumpet mushrooms while working at a Spanish tapas restaurant and couldn't wait to incorporate them in one of my recipes. The meatiness and texture is a really great contrast to the broccolini, while the pancetta's saltiness and the reduction's sweetness make for a delicious combination of flavors. —Mariya
Ingredients
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2 cups
sherry vinegar
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2 cups
broccolini-with trimmed ends
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2 ounces
olive oil
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3/4 pound
pancetta-small dice
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1/2
medium Spanish onion (~4oz)-small dice
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2 cups
Royal Trumpet mushrooms-with trimmed ends; sliced 1/4 in thick, on a bias
-
salt
to taste
-
pepper
to taste
Directions
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Pour sherry vinegar into a sauce pan and very slowly reduce, until it decreases to 1/2 cup (approximately 25 min).
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Blanch broccolini; reserve.
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Heat 1 oz olive oil in a non-stick skillet and cook pancetta; remove and reserve.
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Drain excess oil and add onions to the pan; sweat until tender.
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Add mushrooms to the pan and cook until almost tender.
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Add blanched broccolini to the pan and saute vegetables for ~3-4 minutes, until cooked through; season.
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Take the pan off the heat, add cooked pancetta, 1 oz olive oil, and lightly coat the mixture with the vinegar reduction (add this slowly, as you may not need to use all of the vinegar). Optional: serve with long grain rice, a hearty multi-grain bread, or orzo.
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