Broccolini Mushroom Stir Fry
One of my favorite foods in the winter months is sautéed mushrooms. I know, it sounds gross. But if you let those babies sit for at least a half hour, you’re looking at whole new mushrooms. They’re savory, salty and melt-in-your-mouth delicious.
Mushrooms are very watery, so you only need a little bit of olive oil to coat them in the beginning. Once they start to release their water, you can lower the heat and let them sit. They will also shrink a lot, so don’t be alarmed if you start off with a frying pan overflowing in sliced mushrooms.
- 10z baby bella mushrooms (standard carton size) sliced
- 1 bunch broccolini, stems trimmed
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 tablespoon rice vinegar
- Combine olive oil, soy sauce, ground ginger and minced garlic in a stove pan over medium heat.
- Add mushrooms, crank up the heat, and stir until mushrooms begin to sizzle and release their water.
- Turn the heat down to low, stirring occasionally for 20 minutes. But mostly, just let them sit and sizzle.
- Then add broccolini, bring heat back up to medium, and stir occasionally for 8 minutes. (Until broccolini turns a deep, rich shade of green.)
- Stir in one tablespoon of rice vinegar, and let cook for one more minute.
- Serve as a side dish, or with rice or pasta for a main meal!
Note: This recipe leaves the broccolini cooked, but still firm. If you want a softer broccoli, I recommend using regular broccoli florets instead of broccolini stems.