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Rapini with mushrooms recipe

Rapini with mushrooms recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Rapini, also known as Broccoli di Rape or Broccoli Rabe, is like a more leafy, more bitter version of broccoli. You can use other mushrooms in place of the portobellos if desired.

17 people made this

IngredientsServes: 6

  • 120ml extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 red onion, chopped
  • 3 sprigs fresh thyme, chopped
  • 2 portobello mushroom caps, cut into 5mm pieces
  • sea salt and freshly ground black pepper to taste
  • 2 bunches rapini, ends trimmed, and cut into 5cm pieces
  • 25g grated Parmesan cheese, or as needed

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Heat the olive oil in a large frying pan over medium heat. Stir in the garlic and onion, and cook until the onion has softened, and the garlic begins to brown, about 10 minutes. Stir in the thyme and mushrooms, then turn the heat to low. Season to taste with salt and pepper, and cook until the mushrooms have reduced but are not browning, 30 to 35 minutes.
  2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to the boil over high heat. Add the rapini, recover and steam until tender, about 6 minutes. Once the rapini has cooked, toss it with the mushroom mixture, and sprinkle with Parmesan cheese to serve.


I like to use a mortar and pestle to grind my peppercorns. Once they are mashed and fine, I add sea salt and then again mash everything until I have a pre-made salt/pepper mix that we keep in a spice dish or ramekin near the hob. Very convenient for any dish that requires both salt and pepper. Experiment with your ratio until you find how you like it.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (17)

by Jennifer

I modified this recipie to make it a pasta sauce instead of just a side dish - I doubled the amount of mushrooms and added 3/4 cup of chicken broth and mixed in (when finsihed) with a pound of penne. I worked great as the main dish on night 1 and a great pasta side on night 2.-07 Oct 2010

by J. Whitcomb

1/2 cup of oil seemed like a lot to me, so I just used enough to coat the bottom of the pan, sauteed the onion/garlic, then added a little more before adding the mushroom and thyme. Serve with brown rice, it was delicious!-27 Jan 2011


This had good flavors but the store didn't have very good broccoli rabe or any broccolini so I used what they had but I felt like it was lacking because of this. I will try again with some good rabe or broccolini next time as again I felt the flavor was good.-05 Nov 2010

Chickpea and Mushroom Curry w/ Rapini

Published: Aug 26, 2020 · Modified: May 27, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

A one pot curry dish that’s packed with big, bold flavour! This chickpea and mushroom curry is fresh and tasty, rich and filling, and completely and utterly delicious. Tastes like comfort food, but it’s nutrient dense and healthy.

If you’re a curry fan, you’re definitely going to love this dish. It’s super flavourful, just like my Thai curry dish, but this time with some Indian flair.

Plus, it’s diet friendly, and allergen friendly. It’s naturally vegan and vegetarian, gluten free, nut free and soy free.

Rapini with mushrooms recipe - Recipes

Sometimes, with the pressure of creating “perfectly” balanced plates for every meal, we forget that sometimes all we really need is a pile of veg. Rapini and mushrooms, sautéed in butter and topped with red chili flakes is the kind of straight veggie dish you’ll crave over and over! The perfect combination of bitter, buttery and hot, ready in under 15 minutes.

In this new series: Quick Veg, I’ll be providing some ideas for super quick and easy veggie dishes for those days where you want good fast nutrients without thinking too hard about it. I think for those of us who are animal product eaters, we often get stuck in the assumption that a meal is not full without a source of protein sitting on the plate. I know I often think that! It is a leftover ideology from our food pyramid childhoods.

The truth is, if you’re eating animal or fish protein most days of the week, chances are you are getting more than enough. And I think it is important to free ourselves, simplify and allow lunch some days to just be a giant pile of vegetables. Think of it as the health-supportive lazy (wo)man’s approach. (And during the holidays a nice complement to the eggnog, cookies and Latkes!)

That being said, all the dishes in Quick Veg, including this Spicy Rapini & Mushrooms, can also act as bangin’ side dishes, and complements to a larger meal. I highly recommend serving it with eggs, Umami Meatballs, or your grain of choice! Leave a comment below ⇣ to let us know how you quick veg!

Ingredient Fun Facts:

- rapini: aka broccoli rabe, is closely related to turnip greens but resembles tiny broccoli. This cruciferous vegetable has a tangy, bitter taste, and pairs beautifully with silky, fatty flavors (like buttery mushrooms!). It contains a lot of the same antioxidants and vitamins of other cruciferous vegetables such as cabbage and kale
- shiitake mushrooms: can be replaced with any mushroom really, shiitake mushrooms just have a rich flavor that I find delightful alongside the rapini. Oyster and portobello mushrooms are also a good option!
- grass fed butter: I try to pick and choose my battles in terms of what I spend extra money on for the best quality. Animal products in general, I believe should be where we spend the extra cash to get the best quality in flavor and animal care. Grass fed butter is a nutritionally different animal (so to speak) from conventional butter. The vitamin and healthful fat content is wildly different, and entirely worth spending the money on. Additionally, supporting farms that produce organic and grass fed butter, supports a sustainable farming practices. If I’m going to spend twice the money on butter, let it be to support sustainable industry!

1. Preheat a cast iron or non-stick skillet over medium heat. Roughly cut the washed rapini into 1” pieces. Rapini is an all-in vegetable, eat the leaves n’ all! Then slice the mushrooms into similarly sized pieces about 1/4” thick (if using a portobello, first cut it in half then slice)

2. Once the pan is hot, add the butter to the pan to coat, followed by the mushrooms. Arrange the mushrooms so that they lay flat in the pan and are not overlapping. If the mushrooms look dry, add a bit more butter until they are well saturated.

3. Fry for 3-5 minutes until brown on the underside, then flip them to fry for another 3 minutes

4. Once the mushrooms are nearly done, add the rapini to the pan, and toss to coat in butter. Let the rapini fry for 3-5 minutes, until the leaves are wilted and the stems reach your desired tenderness (I like to leave a little crunch)

5. Season with red pepper flakes, salt and black pepper to taste

6. Serve just hot enough not to burn your mouth, by itself or as a side dish with any protein or starch!

Grilled Rapini & Mushrooms

Whisk together all vinaigrette ingredients. Set aside. Sprinkle the mushrooms and rapini with salt. Toss the rapini and mushrooms with the dressing. Place on a perforated grill pan. Place on the rack and cook until cooked through but not crispy, tossing occasionally-the time will depend on the grill you are using. Serve hot!

My thoughts:

Welcome to another edition of My Grill Friday!

I was pleased to find out that the rapini is more than hardy enough to stand up to grilling. The vinaigrette really accents the greens. I’ve found there aren’t a lot of vegetarian/vegan recipes for the grill out there. While this one isn’t exactly a main dish by itself, it could be if you tossed with with some pasta or quinoa. It is surprisingly filling. It is also a great side dish for meat or fish as-is.

Stay tuned for more recipes for the grill including more vegetables, options for the meat eaters and even desserts every Friday until Labor Day.

Rapini & Mushroom Pasta

I like to use the elicoidali pasta for this. Even better I have a fantastic whole grain brand of pasta right now.

onions, garlic, salt, pepper, olive oil

Boil a pot of water (4 qt) with a tablespoon of salt in it.

Slice the mushrooms and saute them in a deep frying pan with the onions & garlic. Obviously with salt, pepper & oil. When the mushrooms are soft, turn off the fire and just leave them in the pan.

When the water comes to a boil cook the rapine for three minutes.

Take the rapine out of the water and put in the frying pan with the mushrooms. Just leave the rapine and mushroom in the pan for now. Don’t dump the water in the pot. Add the pasta to the pot with the rapine water and boil the pasta for 10 minutes.

When the pasta is done ladle a few scoops of the pasta water into the pan with the rapine and mushrooms. Drain the water out of the pasta and add put it in the pan with the mushrooms. Cook the everything in the frying pan for five minutes.

Cheesy broccoli melts


Total time:30 minutes

Makes:3 to 6 servings

Here, robustly flavourful rapini is sauteed until tender with garlic and spiked with crushed red pepper and lemon. It is then piled onto toasted bread, topped with sliced cheese and grilled until the cheese is melted and bubbling, resulting in a fresh, vegetable-centric and healthful take on an open-faced melt.

Make ahead: The cooked broccoli can be made in advance and refrigerated in an airtight container for up to 4 days. If using, add the lemon just before serving, and warm in a frying pan or return to room temperature before making the toasts.


2 to 3 tbsp (optional) plustsp fine sea salt, plus more to taste

1 large head rapini (about 450g), stems trimmed (may substitute with Tenderstem or other broccoli type of choice)

2 large cloves garlic, thinly sliced

¼ tsp crushed red pepper flakes, or more for serving

6 slices crusty Italian bread, ideally wholegrain (the wider slices from the centre of the loaf)

3 slices (85g) mozzarella or cheddar cheese, halved

1. Bring a large pot of water (salted with 2 to 3 tablespoons of salt, optional) to a boil and prepare an ice bath in a large bowl.

2. Add the rapini to the boiling water and, once the water returns to a boil, cook for 30 to 60 seconds, until slightly tender and bright green. Transfer to the ice bath to cool completely, about 1 minute, then to a towel-lined plate and pat until dry. Chop the rapini.

3. In a large frying pan over medium heat, add the oil and garlic and cook, stirring frequently, until the garlic begins to turn golden, about 2 minutes. Stir in the rapini, ¼ teaspoon of salt and the red pepper flakes and cook, stirring frequently, until warmed through and tender, about 2 minutes. Sprinkle 1 tablespoon of lemon juice, if using, over the rapini and toss to combine. Taste and add more juice as needed.

4. Preheat the grill, positioning an oven rack around 15cm from the heat source.

5. Brush both sides of the bread lightly with the remaining 1 tablespoon of oil. Place the bread on a pan under the grill and cook for about 1 minute per side or until lightly toasted, watching carefully to prevent burning.

6. Transfer the toasts to a clean work surface. Pile each toast with the rapini, then top each with half of a slice of the cheese. Return the toasts to the grill and cook for 2 to 3 minutes, or until the cheese is melted and bubbling. Lightly sprinkle each toast with additional crushed red pepper flakes, if desired, and serve.

Nutrition (based on 6 servings) | Calories: 203 total fat: 12g saturated fat: 3g cholesterol: 6mg sodium: 302g carbohydrates: 17g dietary fibre: 2g sugar: 1g protein: 7g.

Rapini and Pasta

Pasta with vegetables like this recipe for Rapini and Pasta is a common southern Italian recipe, but don’t look for it on the menu at your local Italian-American restaurant. Like endive and other greens, rapini has a slightly bitter flavor and is an acquired taste.

Rapini, also known as cime di rapa in Italy and broccoli rabe in the United States, is a popular leafy green vegetable that produces small broccoli-like heads. It can be served alone as a side vegetable, combined with pasta, or added to split pea soup or pureed beans.

Rapini, is but a good source of vitamins A, C, K, and the minerals manganese, potassium, calcium, and iron. Potassium has the opposite affect of sodium reducing the affective amount of sodium from 460 mg to 310 mg.

Cook’s Tip

  • If you are on a low sodium diet or dislike anchovies, you can omit or reduce the amount of anchovies and serve the rapini and paste tossed with garlic sautéd in olive oil.
  • Cooking time for rapini can very from 5 to 10 minutes depending on the variety. To prevent overcooking the rapini, you can remove it and cook the pasta in the same water. Add the cooked rapini back to the pan when the pasta is al dente or to desired texture.


  • 8 oz (225 g) long or short pasta
  • 1 lb. (450 g) rapini trimmed (about 2 bunches)
  • 1 tablespoon (15 ml) olive oil
  • 2 oz. (56 g) can low sodium anchovies, diced (optional)
  • 1 tablespoon (15 ml) capers (optional)
  • 1-2 (10 g) garlic cloves, minced or sliced
  • Romano or Parmesan cheese (optional)
  • 1 tablespoon (15 ml) kosher salt for cooking pasta

Method of Preparation

Step 1

In a large pan over high heat, bring about 4 quarts/liters of water to a boil.

Step 2

Meanwhile, trim the rapini retaining the tender leaves and flowerettes. Rinse with cold water and drain excess water.

Step 3

In a medium to large frying pan, add the olive oil, anchovies, capers and garlic. If you omit the anchovies, increase olive oil from 1 to 2 tablespoons (30 ml).

Step 4

When water comes to a boil, add salt if desired and the rapini, stir to submerge and cook, covered 2 to 4 minutes depending on the time required to cook the pasta. Add the pasta and cook per package directions until al dente.

Step 5

Over low heat, heat the garlic and anchovies stirring occasionally to break up the anchovies. Cook over low heat 4 to 5 minutes. Remove from heat if garlic begins burning. Do not burn the garlic or it will be bitter.

Step 6

Drained the cooked pasta and rapini and add to the oil and anchovies. Toss to coat the pasta and serve.

Pasta with Sautéed Rapini and Mushrooms

Rapini, or Broccoli Rabe, is one of those ingredients that people either love, or hate. I’m definitely in the love camp.

For those who may be unfamiliar with rapini, it has a grassy, nutty, slightly bitter flavour.

It’s incredibly nutritious, containing vitamins A, B, C, and K, as well as calcium, iron, magnesium, potassium, and zinc.

To prepare rapini, it just needs a trim at the base of the stems. The stems, leaves, and buds or florets of the rapini are all edible.

Sautéed in olive oil with a little garlic and a pinch of red pepper and you have a simple, classic Italian side dish. I’ve taken that side dish and turned it into a quick and easy main dish by adding mushrooms and pasta. The bitterness of the rapini pairs nicely with the earthiness of the mushrooms.

The whole dish comes together in 20 minutes, the time it takes to bring the water to a boil and cook the pasta.

Mushrooms are sautéed in olive oil until golden brown, garlic and red pepper flakes provide flavour and a bit of heat. The rapini is added and cooked until wilted. Then all that is left to do is add a good pinch of salt, toss in the el dente pasta, and finish with a heathy squeeze of fresh lemon juice and a drizzle of olive oil. Top with parmesan cheese to serve.

Rapini with mushrooms recipe - Recipes

1 bunch broccoli rabe
1 lb. mushrooms, (portabellos, button, and crimini work well in this recipe)
2 cloves garlic, minced
1 lb. bulk Italian sausage (see *) [could be optional]
1 tsp. ume plum vinegar or lemon juice
bone broth added as needed
1/2 cup steamed, chopped sun-dried tomatoes
1/4 cup toasted pine nuts
Maldon salt and fresh cracked black pepper to taste

Wash rapini, remove leaves and flowers from stem. Gently clean mushrooms with soft brush (no water) and slice 1/4 inch thick. In large skillet, brown the sausage. Remove from pan. Saute mushrooms in sausage grease until tender, adding garlic for the last two minutes of cooking. Add a dash of bone broth or water to the pan. Stir in sausage and dried tomatoes. Add rapini and vinegar or lemon juice, toss gently, adding more bone broth as needed to keep the leaves moist. Simmer just until wilted, about 2-3 minutes. All of the liquid should be absorbed. If it isn't, drain off excess liquid. Remove to serving bowl, sprinkle pine nuts and serve immediately.

* I would imagine that using Sean's breakfast sausage recipe as a guideline, one could make a delicious bulk Italian sausage using a bit of crushed rosemary, a couple teaspoons red pepper flakes, and fennel seeds. I am going to try that the next time I make this recipe. I'll post the recipe if it comes out well.

Orecchiette with Broccoli Rabe (rapini) from Puglia

Orecchiette con cime di rapa.

This orecchiette with broccoli rabe, also known as rapini, is one of the signature pasta dishes of Apulian cuisine. However, it is also popular in neighbouring Basilicata and the surrounding areas of Southern Italy. Like so many traditional pasta dishes, this is a simple recipe made with only a few ingredients but it is so surprisingly tasty!

What is broccoli rabe? (cime di rapa)

In Italy, broccoli rabe has different names. In Naples, it is called ‘friarelli. Romans call it broccoletti and in Puglia it’s cime di rapa. I wasn’t familiar with these wonderful greens until I came to Italy. Although called broccoli rabe in English, these greens aren’t related to broccoli. Yes, they have little florets which look like broccoli. But, in fact, are not! Broccoli rabe is related to turnip greens. However, it’s not the same, despite the fact that if you ask Google to translate ‘cime di rapa’, it will give you back turnip tops! ( These greens are also called rapini in English).

Broccoli rabe is healthy and delicious.

Whichever family this leafy cruciferous vegetable belongs too, it is decidedly delicious, although some people find it slightly bitter. It’s also very healthy rich in fibre, vitamins and antioxidants. You can eat the leaves, buds, and the stems. In Puglia, where this recipe for orecchiette with broccoli rabe comes from, these greens are also cooked in a pan in water or steamed like spinach and then fried in olive oil with garlic and served as a side dish or on bread.

The pasta.

Orecchiette pasta is traditionally from Puglia, and neighbouring Basilicata, but it is very popular throughout Italy today. The word ‘orecchiette’ means ‘little ears’ and, obviously, the name derives from the shape. This pasta is said to have become popular in Puglia between the 12 th and 13 th century, so it is definitely of ancient origin. However, some food historians say that originally orecchiette arrived in Southern Italy from Provence during the 13 th century with the Angevins. They brought a form of pasta with them to Italy called ‘crosets’ similar to the orecchiette of today.

In Puglia, orecchiette are still often made by hand and, of course, this pasta is delicious when homemade. I used fresh orecchiette, which I’m lucky enough to be able to buy locally. If you don’t want to make the pasta yourself and cannot buy it fresh, many pasta producers sell good quality dried orecchiette. Certainly, this recipe can be made with other types of pasta such as cavatelli or penne, but somehow broccoli rabe and orecchiette belong together.

How to make orecchiette with broccoli rabe.

The simplest way this dish is eaten involves just boiling the pasta and greens together and then dressing them with extra virgin olive oil, grated cheese and pepper. Some people don’t boil the pasta and greens together. They boil the pasta in the water in which the broccoli rabe was first cooked. In the past, the poorer people didn’t use olive oil, as this was reserved for the rich. Instead, they fried the orecchiette with broccoli rabe in lard before eating it.

This recipe.

The recipe I followed is probably the most popular today. It requires a little more work and a couple more ingredients but is still super simple. I cooked the broccoli rabe and orecchiette together, starting with the greens and then I added the pasta a bit later. Fresh pasta requires less cooking. If you are using dried pasta you can cook it with the vegetables at the same time.

While the pasta and greens were cooking, I fried the garlic and anchovies in extra virgin olive oil (you can also add fresh peperoncino if you want it a little spicy). Then, all you need to do is drain the pasta, add it to the pan with the garlic etc and add grated cheese or toasted breadcrumbs before serving! Fast, simple and delicious! I’m sure if you try it, you’ll love it!

Roasted Broccoli Rabe

The leafy greens of broccoli rabe (rapini) might not seem like an obvious choice for roasting, as they are more commonly sautéed or even stewed, but this preparation has a fabulous effect on these cruciferous vegetables. It reduces them down to more manageable stalks and bits, browns their ruffled edges, and tames their famously bitter edge with ease.

While this recipe assumes you have one bunch of broccoli rabe, this recipe is easy to double or triple, as long as you have the pans and oven space to do so. The real key, as is almost always the case with roasting vegetables, is spreading them in a single layer, so each piece has a chance to have lots of contact with the hot air of the oven and get tender and brown.

Roasted broccoli rabe is a lovely side dish on its own, but it also brings a vibrant bite to platters of assorted roasted vegetables. Its bitter flavor isn't everyone's bag, but for those of us who love it, the intense flavor is part of its appeal.

Watch the video: Miso Mushroom u0026 Rapini Crostini (July 2022).


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