Garlic Butter Mushrooms and Cauliflower
User Reviews
5
60 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 - 6 servings
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Course
Side Dish
Garlic Butter Mushrooms and Cauliflower
Report
Garlic Butter Mushrooms and Cauliflower blends cremini mushrooms and tender cauliflower florets sautéed in butter with shallots, garlic, and fresh herbs. The vegetables are cooked until golden and fragrant, then finished with white wine and chicken stock to add depth and moisture. The dish offers a rich, savory flavor with a balance of earthiness from mushrooms and mild sweetness from cauliflower, enhanced by fresh thyme and parsley.
Description
This recipe sautes shallots in butter until tender, then adds mushrooms until they start browning, followed by cauliflower florets seasoned well with salt and pepper. Cooking continues until the cauliflower is golden and tender, creating a pleasing texture contrast. Garlic and fresh herbs are stirred in for aroma and flavor, cooking briefly to preserve their brightness.
Deglazing the pan with dry white wine and chicken stock lifts the caramelized bits from the bottom, creating a subtle sauce that coats the vegetables. Finishing with remaining butter enriches the dish, enhancing gloss and mouthfeel. Immediately serving ensures the vegetables maintain their texture and warmth.
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Ingredients
- 4 tablespoons butter divided, unsalted
- 2 shallot diced
- 12 ounces cremini mushrooms
- 3 cups cauliflower small to medium florets
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cloves garlic minced
- 2 teaspoons thyme chopped fresh leaves
- 2 tablespoons parsley chopped fresh leaves
- 3 tablespoons white wine dry
- 3 tablespoons chicken stock
Instructions
- Melt 3 tablespoons butter in a large skillet over medium heat.
- Add shallot, and cook, stirring frequently, until tender, about 2-3 minutes. Add mushrooms, and cook, stirring often until beginning to brown, about 5 minutes.
- Stir in cauliflower; season with salt and pepper, to taste. Cook, stirring often, until golden and tender, about 5-6 minutes.
- Stir in garlic, thyme and parsley until fragrant, about 1 minute.
- Stir in wine and chicken stock, scraping any browned bits from the bottom of the skillet.
- Remove from heat. Stir in remaining 1 tablespoon butter; season with salt and pepper, to taste.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
60 reviews
Excellent
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