Cauliflower Mushroom Skillet
1) Heat the butter and oil in a large skillet over medium-high heat. Saute the onion until soft.
2) Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible avoiding this side dish from becoming soggy at the end.
3) Once the mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
4) Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
5) Add thyme, parsley and garlic.
6) Cook for half a minute until fragrant.
7) Season with salt and pepper to taste and sprinkle with remaining parsley and serve immediately.
Ingredients:
1/2 head cauliflower
1 pound mushrooms
4 tbsp unsalted butter
1 tbsp olive oil
1/2 onion
2 tbsp vegetable stock
1 tsp fresh thyme leaves, chopped
2 tbsp fresh parsley, chopped
4 cloves garlic, minced
salt & pepper to taste
