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Bring a large pot of water to boil and blanch broccoli rabe 1 minute. Toss with olive oil, sea salt and pepper. Set aside.
Place potatoes in a medium saucepan with just enough water to cover. Boil 20 minutes, until very tender; then drain. Mash potatoes with 1 tablespoon butter and ¼ cup cream. Season with sea salt, pepper and nutmeg, to taste.
Melt 1 tablespoon butter in large skillet over medium heat. Add garlic and mushrooms, and cook 5-6 minutes, stirring occasionally, until tender and browned. Add red wine to deglaze pan; sauté a couple minutes until liquid evaporates. Stir in ¼ cup cream, season with sea salt and pepper. Bring to boil; reduce heat and simmer 5-6 minutes, until slightly reduced and thickened.
Place mashed potatoes and blanched broccoli rabe on two plates and serve topped with mushroom sauce.