Breakfast, Entrees, Vegetarian

Roasted Broccolini with Mushroom Gravy

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I am a huge fan of cooking veggies, throwing a poached egg over it and calling it breakfast.  I do this with kale, potatoes, beets, and now broccolini.  I even took it a step further this time and made some mushroom gravy from dried mushrooms to make it a little extra special.  It’s been cold here lately so I wanted to make something hearty and mushroom gravy is definitely that.

broccolini

I love the ones that have flowers on them because bonus edible flowers.

roasted broccolini

Chopped, salted, slathered in oil and ready for roasting.

 

Fresh mushrooms are definitely amazing but they spoil quickly so I always keep plenty of dried wild mushrooms in my pantry just in case I get the craving for mushrooms but don’t have any fresh ones on hand.  They can be substituted for fresh in lots of sauces and soups.  I just re-hydrate them and make sure to use that gorgeous, flavorful liquid that results from steeping them.  It is mushroom essence.

soaking dry mushrooms

I like to put a little extra boiling water over the mushrooms so that I can be sure I’ll get a full cup after they’ve steeped.

mushroom gravy

I think gravy should be thick but not chunky. This one covered the back of the spoon and when it cooled slightly it was still smooth.

The sauce is pretty simple.  Just make a roux with butter and flour (you could substitute veggie oil if you want to make it vegan) and then add the mushroom soaking liquid.  Then add the chopped re-hydrated mushrooms to the sauce and cook until it thickens.  I highly recommend making a little extra and pouring it over potatoes, lentils or even pasta.  Get creative, have fun with it and post your experiments in the comments!

Delightful Recipe

INGREDIENTS

  • 1 bunch of broccolini
  • 1/2 cup dried wild mushrooms
  • 1 cup plus 1/4 cup boiling water
  • 1 Tablespoon butter
  • 1 Tablespoon all purpose flour
  • Olive oil
  • Salt
  • Pepper
  • Poached egg (optional)
  • Preheat oven to 350 degrees F.
  • Chop broccolini into 3 inch sections and toss in bowl with enough olive oil to coat.  Sprinkle with salt.  Roast in the oven for 20 minutes or until edges begin to brown.
  • While the broccolini is roasting, place dried mushrooms in a heat proof bowl and pour over 1 cup of boiling water.  Let the mushrooms steep in the water for an hour or so.  When they are done steeping, strain them and reserve 1 cup of the steeping liquid.  If you need to, and add more water to get to 1 cup of mushroom stock.
  • Chop the re-hydrated mushrooms into small pieces and set aside.
  • In a saute pan, melt butter and then add the flour.  Cook over medium heat until it starts to deepen in color.  Add the 1 cup of mushroom stock and stir continuously until there are no lumps.  Let it simmer over low heat until it starts to thicken.  Add salt to taste.
  • Once the gravy has started to thicken add the minced mushrooms and stir.  Let it simmer a little longer until it has thickened up to a nice gravy that coats the back of a spoon.
  • Place roasted broccolini on a serving platter and pour over the mushroom gravy.  Top with a poached egg if you like.
  • Enjoy!

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