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Spicy rapini and cremini mushrooms

Recipe by:Maria Desiderata Montana, San Diego food journalist


  • 2 large bunches rapini (also known as broccoli rabe)
    2 tbsp. extra virgin olive oil
    3 cloves garlic, thinly sliced
    2 cups sliced cremini mushrooms
    Sea salt, to taste
    Red pepper flakes (optional)


Rinse rapini under cold running water. Trim about 1 inch off the ends. Blanch rapini in boiling water for about 3 minutes. Drain in a colander. Heat olive oil in a sauté pan on low heat. Add garlic and simmer until fragrant, just a few seconds. Add mushrooms and cook until al dente, about 5 minutes. Add salt and, if desired, a pinch or two of red pepper flakes. Toss in rapini and incorporate with mushrooms and garlic. Serve with an Italian baguette.

Serves 2 to 4 as a side dish

Califonia Bountiful