by Mariya
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Mariya's Notes:
Expand2 cups sherry vinegar Ask a question about this ingredient
2 cups broccolini-with trimmed ends Ask a question about this ingredient
2 ounces olive oil Ask a question about this ingredient
3/4 pounds pancetta-small dice Ask a question about this ingredient
1/2 medium Spanish onion (~4oz)-small dice Ask a question about this ingredient
2 cups Royal Trumpet mushrooms-with trimmed ends; sliced 1/4 in thick, on a bias Ask a question about this ingredient
Pour sherry vinegar into a sauce pan and very slowly reduce, until it decreases to 1/2 cup (approximately 25 min).
Ask a question about this stepBlanch broccolini; reserve.
Ask a question about this stepHeat 1 oz olive oil in a non-stick skillet and cook pancetta; remove and reserve.
Ask a question about this stepDrain excess oil and add onions to the pan; sweat until tender.
Ask a question about this stepAdd mushrooms to the pan and cook until almost tender.
Ask a question about this stepAdd blanched broccolini to the pan and saute vegetables for ~3-4 minutes, until cooked through; season.
Ask a question about this stepTake 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.
Ask a question about this stepAhhhh, this looks marvelous! I was just thinking today that I need to be more adventurous in using fresh mushrooms. A vendor at our Farmers' Market sells a wide variety of organic mushrooms. I do hope he has the Royal Trumpet, as this looks lovely indeed. Thank you for posting the recipe!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Like Antonia, I have access to a variety of amazing mushrooms at our farmers' market, so I can't wait to try this!