ROASTED BROCCOLI AND MUSHROOMS RECIPES

Steps:

• Preheat oven to 450 F. Cut each crown of broccoli into small, roughly the same size peices. Cut mushrooms in half. Place broccoli and mushrooms in large bowl and toss with 3 tablespoons of olive oil, minced garlic, and salt.
• Transfer broccoli mixture to large rimmed baking sheet. Spreading the broccoli and mushrooms so they do not touch each other.
• Roast broccoli mixture until crisp-tender and stalks begin to brown. About 25 minutes. I like to have the broccoli tops brown and almost burnt in some areas, but not all over.
• In a bowl whisk together remaining olive oil, red pepper flakes, and lime juice . Add the roasted broccoli mixture and toss to combined. Add the grated asiago cheese and toss to coat. Salt and pepper to taste.

Steps:

• Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
• In a large (12 inches or wider), deep 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. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
• Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.