Tag Archives: garlic

Sautéed Mushrooms & Broccoli Rabe

At the request of my pal Sheila, here is the recipe for the Sautéed Mushroom & Broccoli Rabe Rapini I posted yesterday on the Facebook Page.  This was the result of playing around in the kitchen with a few things I found in the refrigerator.

It’s quick and easy.  Probably took me 20 minutes from refrigerator to dining table.

12 ounces of thickly sliced mushrooms
4-5 cups of Broccoli Rabe Rapini, chopped
4-5 cloves of garlic, minced
Olive Oil
Kosher Salt

1. Heat a large frying pan on medium-high heat, covering the bottom of the pan with olive oil.

2. Once hot, saute the garlic for about a minute, stirring with a wooden spoon to keep it from burning.

3. Put in the sliced mushrooms, tossing the garlic and the mushrooms so that the mushrooms are covered in oil.  Sprinkle a pinch or two of kosher salt.  Turn heat up slightly.  You want the heat to be high enough to slightly burn the mushrooms without overcooking them.  Stir occasionally.  Once the edge of the mushrooms begin to brown, remove and place on a plate.

4. Turn heat back to medium-high.  Add a touch of olive oil if necessary and then place the broccoli rabe in the pan.  Sprinkle with a pinch or two of kosher salt.  Toss to cover in oil and then cover for no more than a minute.  Uncover, toss again.  If the broccoli rabe has reached your desired tenderness, add mushrooms, toss, cook for another couple of minutes at medium heat to allow flavors to blend.

5.  Plate and serve.  Probably better used as a side dish, but I ate it as my main meal last night

Garlic Sautéed Mushrooms and Broccoli Rabe Rapini

Garlic Sautéed Mushrooms and Broccoli Rabe Rapini


Chicken & Artichokes with Garlic Sauce

Another Social Media request, though I cannot take credit for this one – the recipe comes from Mark Sisson’s PRIMAL BLUEPRINT – Quick & Easy Meals, page 111.


1/3 Cup Olive Oil
3 Tbs Butter
6 Preserved anchovy fillets
4 Garlic Cloves, finely chopped
Zest of 2 Lemons
2 Pounds Chicken Breast, cut into 1/2″ – 1″ chunks
2 14-Ounce Cans of Artichoke Hearts, drained and quartered
1/3 Cup Parsley, roughly chopped

In a small skillet over medium heat combine the olive oil, butter and anchovies.  As the butter melts, smash the anchovies into a paste with a wooden spoon.  When the anchovies have dissolved and the butter and oil are bubbling, turn off the heat and mix in the garlic and lemon zest.

Turn the over broiler on high.

Combine the chicken and artichokes in a rimmed baking pan.  Sprinkle lightly with kosher salt and fresh ground pepper.  Drizzle the oil mixture on top and mix well to coat.

Cook the chicken for 10 – 15 minutes, stirring several times until done.

Garnish with parsley and serve.

Personally I like to cook it a little longer to get a little of that burnt look, but that is just personal preference.

Let me know what you think!