5 from 60 votes
Garlic Butter Mushrooms and Cauliflower
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.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
- 6 servings
Course:
Side Dish
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.
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