Skillet Butter and Garlic Mushrooms and Cauliflower

Elevate your vegetable side dish game with this Skillet Butter and Garlic Mushrooms and Cauliflower. Bursting with rich flavors and a hint of fresh herbs, this dish is perfect for any meal, offering a delightful combination of buttery mushrooms and crispy cauliflower.

Whenever I make this Skillet Butter and Garlic Mushrooms and Cauliflower, it feels like a special occasion. My husband adores the rich, garlicky aroma that fills the kitchen, and the kids can’t get enough of the crispy cauliflower florets. This dish has quickly become a family favorite, bringing joy and flavor to our dinner table time and time again.

Why This Skillet Butter and Garlic Mushrooms and Cauliflower

• Flavor-Packed: Rich, buttery mushrooms combined with crispy, golden cauliflower, enhanced by garlic and fresh herbs.
• Healthy and Nutritious: Packed with vitamins and minerals, this dish is both delicious and nutritious.
• Quick and Easy: Ready in under 30 minutes, it’s an ideal side dish for busy weeknights or elegant dinners.
• Versatile: Perfect as a side dish or a vegetarian main course.

Ingredients:

• 450 g (1 pound) mushrooms, cleaned
• 60 g (4 tablespoons) unsalted butter or ghee
• 15 ml (1 tablespoon) olive oil
• 1/2 head cauliflower, cut into florets
• 1/2 onion, chopped
• 30 ml (2 tablespoons) low sodium vegetable stock
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt and pepper, or to taste

Directions:

1. Sauté Onions: In a large skillet over medium-high heat, melt the butter with the olive oil. Add the chopped onion and sauté until softened, about 3 minutes.
2. Cook Mushrooms: Add the mushrooms and cook for 4-5 minutes, ensuring they are well browned and excess moisture is cooked off. Stir frequently to prevent burning.
3. Add Cauliflower: Toss in the cauliflower florets and continue cooking until they are golden and crispy on the edges, around 8-10 minutes. The vegetables should be nicely browned.
4. Reduce Sauce: Pour in the vegetable stock and cook for another 2 minutes to let the sauce reduce slightly.
5. Season and Serve: Stir in the thyme, one tablespoon of parsley, and minced garlic. Cook for about 30 seconds until fragrant. Season with salt and pepper to taste. Garnish with the remaining parsley and serve immediately. Enjoy!

Notes:

• Cleaning Mushrooms: Gently clean mushrooms with a damp paper towel or soft brush. Avoid soaking them in water as they can become waterlogged.
• Flavor Boost: For extra flavor, add a splash of white wine when adding the vegetable stock.
• Serving Suggestions: Pair with grilled chicken or steak for a complete meal or enjoy as a hearty vegetarian main course.