Garlic Butter Mushrooms and Cauliflower
A delicious side dish loaded with garlicky-buttery goodness, featuring mushrooms and cauliflower.
Equipment
- skillet
Ingredients
Butter
- 4 tablespoons unsalted butter divided
Vegetables
- 2 shallots diced
- 12 ounces cremini mushrooms
- 3 cups small to medium cauliflower florets
Spices and Seasonings
- Kosher salt to taste
- freshly ground black pepper to taste
- 3 cloves garlic minced
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
Liquids
- 3 tablespoons dry white wine
- 3 tablespoons chicken stock
Instructions
Cooking 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.
Notes
This dish is best served fresh but can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1cupCalories: 180kcalCarbohydrates: 10gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 300mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 40mgCalcium: 40mgIron: 1mg
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