Save room for mushrooms [1] – they stimulate the compounds that suppress tumors and decrease inflammation [2]. This delicious broccolini and mushroom recipe can easily be made in big batches for meal prepping or a dinner party.
Ingredients:
- 1 lb broccolini (about 2 bunches) with ends trimmed off
- 1 shallot- sliced
- 1 lb mushrooms of your choice- sliced
- 1 tbsp Avocado Oil or Ghee
- 3 tbsp vegetable or chicken broth
- 2 tbsp balsamic vinegar
- Dash of dry white wine or marsala wine (optional)
- Sea Salt to taste
- Chili Flakes to taste
- 4 cloves of garlic minced
Directions:
- Preheat oven to 400 degrees
- Cover a baking sheet with parchment paper and line with broccolini. Drizzle a bit of oil over and season with salt. Toss to evenly coat and spread broccolini in a single layer
- Roast broccolini 12-15 minutes in the oven, the goal is tender-crisp. Toss broccolini once around minute 6
- While broccolini roasts, heat oil in a large skillet and add shallots and garlic. Sauté until beginning to soften
- Add mushrooms into the pan with shallots and garlic. Sauté for around 8-10 minutes. Allow mushrooms to release liquid and then allow the liquid to begin to evaporate. Add in balsamic vinegar and broth. Continue to cook for about a minute. Add in wine (if using). Sauté for another 2-3 minutes until liquid cooks down.
- Serve mushrooms over the roasted broccolini and season on top with salt to taste and chili flakes