Garlic Butter Mushrooms and Cauliflower
The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!
I absolutely love mushrooms. LOVE LOVE LOVE.
Cauliflower, though? Eh, it’s not entirely my favorite. But when you mix the two of them with garlicky, buttery goodness, it’s the perfect marriage.
It’s also the perfect accompaniment to any main dish, especially for your vegetarian friends/family members/guests.
Sometimes I’ll make this with the cilantro lime chicken thighs (great pairing, BTW) but my plate will be 10% chicken, 90% GB mushrooms and cauliflower. Balance, folks, balance.
Garlic Butter Mushrooms and Cauliflower
The perfect side dish! Chockfull of veggies, easy to make + loaded with garlicky-buttery goodness!
Ingredients
- 4 tablespoons unsalted butter, divided
- 2 shallots, diced
- 12 ounces cremini mushrooms
- 3 cups small to medium cauliflower florets
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
- 3 tablespoons dry white wine
- 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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This dish sounds amazing, however, to be truly vegetarian, any suggestions as to what can replace the chicken stock?
Vegetable broth?
Just made this recipe and I’m vegan. I used part Miyoko’s vegan butter annd part olive oil and vegetable broth. We don’t use alcohol so I replaced the white wine with more vegetable broth. I also added chopped asparagus because I didn’t have enough mushrooms. It was delicious.
Really good
Great recipe. You can use some
Marsala wine instead of white wine or a combo, as well as some heavy cream at the end instead of butter
Garlic and butter makes it better!
I have made this recipe three times within two weeks and EVERYONE loves it! SOOOOO good. This is so easy to make. My new favorite to bring to potlucks
Made this to take to a BBQ. Everyone loved it and went back for more. Will definitely make it again
Ooh this one looks really good. I never ever seem to get tired of mushrooms!
Great side dish. This was easy to make and came together quickly.
Really nice meal, i cooked it with some adjustments:
– cooked onions with lardon until very cooked, added wine while cooking them then added garlic at the end with parsley and thyme
– cooked mushroom on the side until fully cooked
– boiled the cauliflower ahead for 5 min then pan fried it with butter and kept it aside
– cooked thick pork belly and cut them in 4 pieces
– then added mushroom and the chicken broth to the onions then added the cooked pork belly
– at the end i added the cauliflower so it doesn’t get mushy
It turned to be delicious – thank you for the recipe
I had a pack of mushrooms and a head of cauliflower I didn’t know what to do with so I did a quick search and came across this recipe and I’m sooooooo gladd I did. This was absolutely delicious thank you so much!
This is so good, I add arugula with some olive oil salt n pepper, chilies flecks. Really good!
Looks delicious. Looking for a veggie side dish for Friendsgiving.
Can we cook without white wine ?
Finally! A recipe with cauliflower that I can enjoy! I could eat this every day! Thank you. 🙂
So delicious and yummy way to eat vegetables! Because it’s in season, I had some extra asparagus so cut it up and added with the cauliflower towards the end of cooking (we like it with a bit of crunch) and the pretty green color added to the dish. My family loves mushrooms – Will definitely be making again!
This recipe was bomb! Mine turned out completely dry (and the cauliflower was taking forever to cook) so I added 1 c. of chicken stock. I put on a lid for 5 minutes and it came out perfect. Also, I can’t work with thyme. I’m sure there’s a trick here, but I haven’t found it. I probably added 1 tsp, but the dish still tasted awesome.
I made this recipe and it was a huge hit with my family. Absolutely loved it.
This is a fabulous recipe and I’m so sad that we finished it all at dinner! A 30/10, seriously!
Holy smokes! This is so good! Super flavorful and great spices/herb combo. Salt takes it to the top. Really, really good. It was quick and easy. Just what I like for a first try in a new recipe. My house smells like a restaurant and I like it.
Love this! Would this make for a good vegetarian main dish? Or should it be modified for a main dish vs. side dish? Thoughts?