Guest Post: Sautéed Mushrooms with Rapini
It’s important to have a variety of side dishes in your arsenal for whipping up on a weeknight. This side is one of my favourites to whip up to go alongside a weeknight barbecue. I always have mushrooms in my fridge and I’ve always loved this combination of mushrooms and rapini, whether stirred into a pasta, a soup or on their own. Call me crazy, but this could even work as a burger topping!
I love the play between the umami of the mushrooms and the bitter bite of the rapini and it works perfectly as a quick side dish. I finish mine off with a drizzle of sesame oil, but this can be optional!
Sautéed Mushrooms with Rapini
Recipe by Louisa of Living Lou.
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
- Serves: 4 as a side
- 1 bunch of rapini, trimmed and cut into ½” pieces
- 2 tbsp olive oil
- 454g of cremini mushrooms, sliced
- 2 cloves garlic, sliced
- ½ tsp salt, divided
½ tsp chili flakes
- 1 tsp sesame oil, optional
- Bring a medium pot of water to a boil. Add rapini and blanch for 2 minutes, drain and rinse under cold water.
- Meanwhile, heat olive oil in a large skillet or pan over medium-high heat. Add mushrooms and cook for 5 minutes, stirring frequently until mushrooms have released most of their liquid and have started to brown. Add garlic, ¼ tsp of salt and chili flakes. Continue cooking for another 2 minutes until most of the liquid has evaporated.
- Stir in rapini, cook for another 1-2 minutes, until rapini is heated through and tender. Finish with a drizzle of sesame oil.
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