Garlic Butter Mushrooms and Cauliflower – LaoudIt Recipe

Garlic Butter Mushrooms and Cauliflower

March 18, 2021

Mushrooms and Cauliflower in Garlic Butter - The Perfect Side Dish!  Full of vegetables, easy to prepare + lots of benefits with garlic butter!

The perfect side dish! Full of vegetables, easy to prepare + lots of benefits with garlic butter!

Mushrooms and Cauliflower in Garlic Butter - The Perfect Side Dish!  Full of vegetables, easy to prepare + lots of benefits with garlic butter!

I love mushrooms. LOVE LOVE LOVE.

Cauliflower, however? Hey, it’s not entirely my favorite. But when you mix the two with a garlic and buttery goodness, it’s the perfect marriage.

Mushrooms and Cauliflower in Garlic Butter - The Perfect Side Dish!  Full of vegetables, easy to prepare + lots of benefits with garlic butter!

It is also the perfect accompaniment to any main course, especially for your friends / family members / vegetarian guests.

Sometimes I’ll do that with the cilantro-lime chicken thighs (great deal, BTW) but my plate will be 10% chicken, 90% GB mushrooms and cauliflower. Balance, people, balance.

Mushrooms and Cauliflower in Garlic Butter - The Perfect Side Dish!  Full of vegetables, easy to prepare + lots of benefits with garlic butter!

Mushrooms in garlic butter and cauliflower

The perfect side dish! Full of vegetables, easy to prepare + lots of benefits with garlic butter!

side dish

Mushrooms in garlic butter and cauliflower

10 minutes20 minutes

Chungah rhee

Ingredients:

  • 4 tbsp unsalted butter, divided
  • 2 shallots, diced
  • 12 ounces of cremini mushrooms
  • 3 cups small to medium cauliflower florets
  • Kosher salt and freshly ground black pepper, to taste
  • 3 garlic cloves, minced
  • 2 teaspoons of chopped fresh thyme leaves
  • 2 tablespoons of chopped fresh parsley
  • 3 tablespoons of dry white wine
  • 3 tablespoons of chicken broth

Instructions:

  1. Melt 3 tablespoons of butter in a large skillet over medium heat.
  2. Add the shallot and cook, stirring frequently, until tender, about 2-3 minutes. Add the mushrooms and cook, stirring often, until they begin to brown, about 5 minutes.
  3. Stir in the cauliflower; Season with salt and pepper to taste. Cook, stirring often, until golden brown and tender, about 5 to 6 minutes.
  4. Stir in garlic, thyme and parsley until fragrant, about 1 minute.
  5. Stir in the wine and chicken broth, scraping the golden bits from the bottom of the pan.
  6. Remove from fire. Stir in the remaining 1 tablespoon of butter; Season with salt and pepper to taste.
  7. Use immediately.