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.
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.