Golden Mushrooms Dish (Print Version)
# Ingredients:
→ Veggies and Herbs
01 -
4 tablespoons unsalted butter (or ghee)
02 -
2 tablespoons fresh parsley, chopped
03 -
1/2 teaspoon salt and pepper, adjust as needed
04 -
2 tablespoons low-sodium vegetable stock
05 -
500 g mushrooms, cleaned thoroughly
06 -
1/2 head cauliflower, cut into florets
07 -
1 tablespoon olive oil
08 -
1/2 onion, finely chopped
09 -
1 teaspoon fresh thyme leaves, minced
10 -
4 garlic cloves, sliced thinly
# Instructions:
01 -
Warm up the butter and olive oil on medium-high heat in a wide pan. Toss in the chopped onion and cook for about 3 minutes, stirring it until it turns soft and clear.
02 -
Throw in the mushrooms and stir them around for about 4 to 5 minutes. Let them release their liquid and cook until they're golden, but keep an eye out so they don't burn.
03 -
Stir in the cauliflower florets once the mushrooms are golden brown. Let them cook until they get a crispy, browned edge, around 8 to 10 minutes.
04 -
Pour the vegetable stock in and simmer for about 2 minutes. Let the sauce reduce slightly.
05 -
Mix in the thyme, garlic, and a tablespoon of parsley. Cook for 30 seconds to bring out all the flavors. Sprinkle on some salt, pepper, and whatever parsley is left. Enjoy it fresh from the pan.
# Notes:
01 -
Don't overcook the mushrooms, or they'll end up with an unpleasant texture.