"I have had complaints (Okay...my wife) about the way I used to sautee broccoli rabe in oil because I use a lot of garlic and it was too heavy and oily. Check out this version - Lightly steamed broccoli rabe combined with sauteed portobello heads - niiiiiice. This recipe yields wonderful broc rabe in oil, combined with delicious portobellos, but since the broccoli is cooked separately it is not so heavy with oil. Really nice. Still use plenty of garlic though!!!!"
Lightly rinse the portobello caps. I use the sink sprayer to spray underneath them with a gentle cold water pressure, holding them right side up, and turning as I go. Then a quick rinse on top and set to dry right side up on a kitchen towel. I use only the soft parts of the mushroom.
Cut at least 1/2 the stem length off the broccoli rabe, then rinse in a deep bowl with plenty of fresh water.
Put the olive oil, chopped garlic and onion in a frying pan over medium heat, until the garlic starts to brown.
Boil about 1" of water in your steamer, cut the broccoli rabe up with a kitchen shears and steam for about 6 minutes.
Add the thyme and salt and pepper to your frying pan, turn down the heat to low. Add the sliced and dried portobello caps. Sautee about 30-35 mins, stirring occasionally. The mixture should be bubbling but the mushrooms should not be browning.
When the broccoli rabe have steamed for 6 mins, turn off the heat and leave them in the steaming basket until your portobellos are cooked. When the portobellos are done, turn off the heat and add as much of the broc rabe to the portobellos in oil as you want. The ratio is up to you. I used about 1/2 the total amount or a little more. Toss everything until the oil is completely distributed over the broc rabe and let sit for 5-10 mins.
Add grated parmesan cheese on top when served. Delicious!
(And you have some rabe left over for sandwiches, or for the next time you go for portobellos.)