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Author Notes: Broccolini is not baby broccoli, it may look like a young broccoli, but it is a cross between broccoli and an Asian green vegetable called kai-lan. For this recipe I used dried shiitake, I have made it with fresh shiitake, cremini mushrooms and it works just as good as dried. I also added goji berries for contrast and slight sweet and tart flavor. This dish is very nutritious and makes a wonderful side vegetable. —Meera Nalavadi
- 2 bunches broccolini
- 8-10 pieces dried Shiitake mushrooms, soaked in warm water
- 2 cloves garlic, thinly sliced
- 2 tablespoons dried goji berries, no need to soak
- 1 tablespoon lemon juice (optional)
- salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- To blanch bring a large pot salted water to boil. Cut the ends of broccolini and cook them for 2-3 minutes in the boiling water. Remove broccolini and plunge them in iced water. This stops the cooking and prevents discoloration. Drain and pat dry.
- Meanwhile, soak the dried mushrooms for 10 minutes in warm water. Once they are soft, remove and squeeze as much moisture as possible. Slice the mushrooms. If using fresh mushrooms, clean and slice.
- In a saute pan, warm extra virgin oil. Add sliced garlic and fry till slightly brown on the edges, remove and set aside.
- Add broccolini and sliced mushrooms in the same oil ( now garlic oil). Season with salt and ground pepper. Saute on medium heat for 7- 8 minutes, by now the broccolini should be tender, but still crunchy and slightly browned
- Transfer to a serving dish. Garnish with goji berries. The berries will soften from the heat. They add a nice color contrast and sweetness. Enjoy!
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side