by Mariya
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my 43 recipes »
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!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Like Antonia, I have access to a variety of amazing mushrooms at our farmers' market, so I can't wait to try this!