Sauteed Broccolini with Royal Trumpet Mushrooms and Pancetta in a Sherry Vinegar Reduction

By • January 13, 2010 4 Comments

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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

Serves 2

  • 2 cups sherry vinegar
  • 2 cups broccolini-with trimmed ends
  • 2 ounces olive oil
  • 3/4 pound pancetta-small dice
  • 1/2 medium Spanish onion (~4oz)-small dice
  • 2 cups Royal Trumpet mushrooms-with trimmed ends; sliced 1/4 in thick, on a bias
  • salt to taste
  • pepper to taste
  1. Pour sherry vinegar into a sauce pan and very slowly reduce, until it decreases to 1/2 cup (approximately 25 min).
  2. Blanch broccolini; reserve.
  3. Heat 1 oz olive oil in a non-stick skillet and cook pancetta; remove and reserve.
  4. Drain excess oil and add onions to the pan; sweat until tender.
  5. Add mushrooms to the pan and cook until almost tender.
  6. Add blanched broccolini to the pan and saute vegetables for ~3-4 minutes, until cooked through; season.
  7. 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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