Skillet Butter and Garlic Mushrooms and Cauliflower
This Skillet Butter and Garlic Mushrooms and Cauliflower recipe combines rich flavors and crispy textures, making it an instant family favorite.
Ingredients
- 1 pound mushrooms cleaned
- 4 tablespoons unsalted butter or ghee
- 1 tablespoon olive oil
- 1/2 head cauliflower cut into florets
- 1/2 onion chopped
- 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
Instructions
- 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.
- Toss in the mushrooms and cook for 4-5 minutes, making sure to brown them well and cook off any excess moisture. Stir frequently to prevent burning.
- Add the cauliflower florets to the skillet and continue cooking until they are golden and crispy on the edges, around 8-10 minutes. The veggies should be nicely browned.
- Pour in the vegetable stock and cook for another 2 minutes to let the sauce reduce slightly.
- 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!