This Sautéed Broccoli Rabe with Prosciutto, Mushrooms, and Caramelized Onions is full of flavor and so easy to make. It looks elegant too so it’s perfect for holidays and entertaining, especially when you follow the make ahead tips. It’s gluten free, dairy free, and paleo which makes it an easy veggie side everyone loves. The savory mushroom and caramelized onion combo is so good with broccoli rabe. And the touch of prosciutto rounds everything out making this a crave worthy side dish.
3 Tablespoon butter or olive oil
1 small onion, diced 1/4″, 8 ounces
14 crimini mushrooms, washed and sliced 1/4″ thick, 8 ounces
3 slices of prosciutto, 1 1/2 ounces, torn or cut into small 1/2″ pieces
2 cloves garlic, minced
1 Teaspoon chopped fresh thyme
8 stems broccoli rabe, 12 ounces, washed
1/2 cup water
1/2 Teaspoon sea salt
1/4 Teaspoon freshly ground black pepper
Preheat a large skillet, (15″) over medium heat.
When the pan is hot, add the butter or olive oil and diced onion to the pan, sauté for 10-15 minutes or until the onions are brown and caramelized.
Increase the heat to medium high and add the sliced mushrooms, prosciutto, garlic, and fresh thyme to the pan. Sauté for 4-5 minutes or until the mushrooms are browned and tender.
Using a spatula or wooden spoon, push the mushroom/onion mixture to the edges of the pan and place the broccoli rabe in the center. Add the 1/2 cup of water and partially cover the pan with a lid, leaving a vent out the side so that some of the steam can escape while the broccoli rabe finishes cooking.
Cook the broccoli rabe for 4-5 minutes or until it’s just tender but still bright green, this may vary per batch according to the stem size of your broccoli rabe.
Season to taste with sea salt and freshly ground pepper, and serve immediately.
- Category: Side Dish
- Method: Stove Top
- Cuisine: Italian
Keywords: Broccoli with Onions, Broccoli with Mushrooms, Broccoli with Prosciutto, Broccoli with mushrooms and onions