Sauteed Broccolini With Royal Trumpet Mushrooms And Pancetta In A Sherry Vinegar Reduction

1. 1

   Pour sherry vinegar into a sauce pan and very slowly reduce, until it decreases to 1/2 cup (approximately 25 min).

2. 2

   Blanch broccolini; reserve.

3. 3

   Heat 1 oz olive oil in a non-stick skillet and cook pancetta; remove and reserve.

4. 4

   Drain excess oil and add onions to the pan; sweat until tender.

5. 5

   Add mushrooms to the pan and cook until almost tender.

6. 6

   Add blanched broccolini to the pan and saute vegetables for ~3-4 minutes, until cooked through; season.

7. 7

   Take the pan off the heat, add cooked pancetta, 1 oz olive oil, and lightly coat the mixture with the vinegar reduction (add this slowly, as you may not need to use all of the vinegar). Optional: serve with long grain rice, a hearty multi-grain bread, or orzo.

* Per serving · 4 servings · Values may vary.