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Sautéed Rapini with Lemon and Mushrooms
By Chef Tom Fraker


4 bunches Melissa's Rapini -- ends trimmed
2 Tablespoons Unsalted Butter
2 Tablespoons Extra Virgin Olive Oil
1/2 Sweet Onion -- diced
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Pepper
1 pound Fresh Button Mushrooms -- quartered
1 Melissa's Meyer Lemon -- juiced
1 cup Fresh Parmesan Cheese -- shredded


In a large pot of salted boiling water, add the rapini and cook until just tender but still crisp.

When done, drop immediately in ice water to cool.

Remove from the water and cut into bite-sized pieces.

In a large sauté pan, melt the butter and heat the oil. Add the onion, season with salt and pepper and cook until translucent.

Next add the mushrooms and cook for 5 minutes. Add the rapini and cook until heated through. Add the lemon and cheese and toss. Serve hot.


Don't add the salt to the water until it is boiling. This way it won't sink to the bottom and stain your pot.