About this recipe:Rapini, also known as Broccoli di Rape or Broccoli Rabe, is like a more leafy, more bitter version of broccoli. Here it combines with mushrooms, fresh herbs, garlic, Parmesan and extra-virgin olive oil for a fantastic side dish. You can use other mushrooms in place of the portobellos if desired.
120ml extra-virgin olive oil
3 cloves garlic, minced
1 red onion, chopped
3 sprigs fresh thyme, chopped
2 portobello mushroom caps, cut into 5mm pieces
sea salt and freshly ground black pepper to taste
2 bunches rapini, ends trimmed, and cut into 5cm pieces
25g grated Parmesan cheese, or as needed
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat the olive oil in a large frying pan over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to the boil over high heat. Add the rapini, recover and steam until tender, about 6 minutes. Once the rapini has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.
I like to use a mortar and pestle to grind my peppercorns. Once they are mashed and fine, I add sea salt and then again mash everything until I have a pre-made salt/pepper mix that we keep in a spice dish or ramekin near the hob. Very convenient for any dish that requires both salt and pepper. Experiment with your ratio until you find how you like it.