Preheat oven to 400°F.

Place the broccolini on a baking sheet. Drizzle on some olive oil, sprinkle lightly with sea salt (our Ginger-Lime Sea Salt works really well here), and toss to coat evenly. Then spread the broccolini in a single layer.

Roast the broccolini for about 12 - 15 minutes, or until tender-crisp (turning over once). Transfer the broccolini to a platter.

While the broccolini is roasting, heat about 2 tbsp of olive oil in a large skillet or frying pan over medium heat. Add in the sliced shallot and saute until they begin to soften.

Turn heat to medium-high, add in the mushrooms and a pinch of sea salt. Saute the mushrooms for about 8 to 10 minutes.

The mushrooms will start to release some moisture and once it begins to evaporate, add in a dab of butter. Stir, then add in the balsamic vinegar and broth. Continue to cook for a minute.

Swirl in dry white wine or marsala wine (if using), and saute for another 2-3 minutes - until the liquid cooks down. Sprinkle in a bit more sea salt.

Serve the mushrooms over the roasted broccolini, then sprinkle the Aleppo Chili Flakes on top. Serve warm.