Monday, December 14, 2009

Portabella Mushroom & Broccoli Rabe (Serves 3)






1 portabella mushroom
1 whole bunch fresh broccoli rabe leaves (store bought)
3 tbsp good quality extra virgin olive oil
5 cloves garlic crushed with knife and chopped
salt and pepper to taste





Health Rating: High



  1. Thanks for the recipe Sri, I have both at home and was just wondering how to combine them.. Now that you have stocked up on Italian groceries ( olives, sundried tomatoes.. yumm!) how abt Antipasto for next party?

  2. Well, that sounds like a great idea, if any remain :-)

  3. tried it tonight and it came out pretty good. We ate the whole thing as an entree. Next time, i'll take your advice and remove the bitterness from the broccoli rabe. Also, I think cooking in a more neutral oil with a high smoke point like grapeseed oil, and sprinkling olive oil on afterwards may work better.

  4. haven't tried grapeseed oil yet, but my question would be does it have as good a flavor as extra virgin olive oil which plays a big role in this dish?

  5. like i said, grapeseed oil is neutral, which is why you would want to sprinkle olive oil on afterwards.

    This depends on the quality of the olive oil. Ironically, the higher the quality, the lower the smoke point, and therefore, making it not a good candidate for cooking.

    Read here and make your own decisions

  6. Well, firstly I use it mainly for its intense flavor.

    Secondly, we are sauteing here on medium heat and it is not the same as baking at very high temperatures where what you say makes sense, and to which the link also refers:

    "For a natural, very high-quality extra virgin olive oil, I believe the 200-250°F range reflects the most likely upper limit for heating without excessive damage. In other words, this would allow the use of extra virgin olive oil for making sauces, but not for 350°F baking or higher temperature cooking."