Califonia Bountiful
Appetizer






Roasted broccoli and mushrooms

Broccoli and mushrooms pair with a rich dressing to make the ultimate roasted vegetable side dish!

Chef Michael Whiteman

Bluestem Brasserie, San Francisco

https://bluestembrasserie.com/



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Ingredients

Roasted broccoli and mushrooms

4 large pieces bunched broccoli
2 hen of the woods mushrooms
6 large king trumpet mushrooms
2 to 3 tbsp. grapeseed oil
Salt, to taste
Lemon oil and lemon zest, to taste
Truffle zest, to taste (optional)

Parm soubise
1 cup dried porcini mushrooms
1/2 large yellow onion, diced
1 1/2 tbsp. kosher salt
1 1/2 tbsp. unsalted butter
1/4 cup dry white wine
1 head garlic, chopped
1 cup shredded Parmesan cheese
1/2 cup crème fraîche

 

Instructions

For vegetables: Preheat oven to 500 degrees. Halve broccoli and blanch in boiling water until just tender. Shock immediately in ice water to prevent overcooking. Once cool, place flat side down on a towel to soak up any water. Cut hen of the woods mushrooms into large chunks and set aside. Cut king trumpet mushrooms in half and score the flat side lightly in a diamond pattern with a paring knife. 

Heat a large sauté pan over high heat, add a little bit of grapeseed oil and sear broccoli in batches flat side down without overcrowding the pan. Season with salt. Sear mushrooms in a similar fashion, taking care to not overcrowd the pan. Spread broccoli on a sheet pan, place in the oven and cook until the stalks of the broccoli are barely al dente. Add mushrooms and cook for 3 minutes more.

To make Parm soubise: Boil 1 quart water, pour over dried mushrooms and set aside. Meanwhile, sweat onions and salt in butter in a skillet over medium heat, taking care to not let onions color. When onions are soft and fragrant, add wine and garlic, cooking until the wine has almost all evaporated. Add mixture to a Vitamix and puree until smooth. Add Parmesan cheese, crème fraîche, rehydrated mushrooms and 2 tbsp. of the water the mushrooms soaked in. Puree again until mixture is completely smooth and check for seasoning. Makes 2 cups. Extra soubise can be used with vegetables, eggs or chicken.

To serve: Spread 1 cup soubise on a platter and top with broccoli and mushrooms. Finish with lemon oil, lemon zest and truffle zest if using.

Serves 4

 




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