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This was cribbed (stolen) from a post in Brassicas which was from a recipe taken from someone on our new hometown of Portland, OR. It simple, tasty, easy to prepare ahead of time, and even better if allowed to sit at room temperature.

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For 2-4 people you will need: x2 heads of broccoli (cut into “spears”) or x2 bunches of broccilini, 1/4 cups olive oil, 1 Tbspn unsalted butter, x2 garlic scapes (or x2 heads of garlic, crushed and coarsely chopped), about 2 cups of mushrooms (we used portobella, but crimini and/or shitaake would also work fine), x1 one small onion, chopped, another x2 heads of garlic (crushed and roughly chopped), 1/4 cup white wine (we actually used hard cider, which also worked fine), salt & pepper, grated parmesan.

Preheat oven to 400.

First, toss the broccoli “spears” (or broccolini) and chopped garlic scapes (or chopped garlic) in a large bowl with a good tsp of salt and a generous grinding of pepper, about 1 Tbsp of olive oil – coat well. Bake for 12-15 mins, turning once, until crunchy/soft and browning. Remove from oven and place in a single layer on serving plate. It’s ok for this this to come to room temperature.

In a large skillet heat about 2 Tbsp olive oil and the unsalted butter over medium/high heat. Add chopped onion and garlic and toss well until coated and soft – about 1-2 minutes. Add mushrooms, a little salt and pepper, and continue to toss well, adding oil if needed, until mushrooms are soft and just starting to brown – about 5-8 mins.

Turn up heat to high and add wine. Toss well to coat all and allow to cook down completely, about 4-6 minutes.

Add the entire mushroom mixture over the top of the broccoli(ni) and then cover with a very thin layer of grated parmesan cheese.

Serve at room temperature.

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