Garlic Butter Mushrooms and Cauliflower Recipe
A delicious and easy-to-make side dish featuring cremini mushrooms and cauliflower florets sautéed in garlic butter with fresh herbs, white wine, and chicken stock, perfect for enhancing any meal with savory and fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 - 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 12 ounces cremini mushrooms
- 3 cups small to medium cauliflower florets
- 2 shallots, diced
- 3 cloves garlic, minced
Butter and Seasonings
- 4 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
Liquids
- 3 tablespoons dry white wine
- 3 tablespoons chicken stock
Instructions
- Melt Butter: Melt 3 tablespoons of unsalted butter in a large skillet over medium heat to prepare the base for sautéing.
- Sauté Shallots and Mushrooms: Add the diced shallots to the skillet and cook, stirring frequently, until tender, about 2-3 minutes. Then add the cremini mushrooms and cook, stirring often, until they begin to brown, approximately 5 minutes.
- Add Cauliflower and Season: Stir in the cauliflower florets and season with kosher salt and freshly ground black pepper to taste. Continue cooking, stirring often, until the cauliflower is golden and tender, about 5-6 minutes.
- Add Garlic and Herbs: Stir in the minced garlic, fresh thyme, and fresh parsley leaves, cooking until fragrant, about 1 minute to infuse the flavors.
- Deglaze and Simmer: Pour in the dry white wine and chicken stock, scraping the browned bits from the bottom of the skillet to incorporate deep flavors into the sauce.
- Finish with Butter and Seasoning: Remove the skillet from heat, then stir in the remaining 1 tablespoon of butter. Adjust seasoning with salt and pepper to taste.
- Serve: Serve the garlic butter mushrooms and cauliflower immediately as a savory side dish.
Notes
- Use a good quality dry white wine for best flavor; if you prefer, you can substitute with additional chicken stock or vegetable broth.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Make sure not to overcrowd the skillet to allow the mushrooms to brown nicely.
- Fresh herbs are important for vibrant flavor; dried herbs may be used but reduce quantity by half.
- This dish pairs wonderfully with grilled or roasted meats, or can also complement a vegetarian main course.
