Golden garlic mushrooms (Print Version)
# Ingredients:
→ Vegetables and herbs
01 -
1/2 a small cauliflower, split into florets
02 -
4 tablespoons unsalted butter (or ghee)
03 -
1 tablespoon olive oil
04 -
500 g mushrooms, cleaned properly
05 -
1/2 an onion, finely chopped
06 -
2 tablespoons low-sodium vegetable broth
07 -
1 teaspoon fresh thyme leaves, minced
08 -
2 tablespoons fresh parsley, chopped up
09 -
4 garlic cloves, finely sliced
10 -
1/2 teaspoon salt and pepper, or more if needed
# Instructions:
01 -
Melt the butter with olive oil in a wide pan over medium-high heat. Toss in the onion and stir it around until it softens, about 3 minutes.
02 -
Put the mushrooms into the pan and cook for roughly 4-5 minutes, flipping them so every side gets done. Let them release their moisture before browning them more, but keep an eye out to stop any burning.
03 -
Toss the cauliflower florets into the pan once the mushrooms are nicely browned. Cook them till they get a golden color and crisp edges, which takes about 8 to 10 minutes.
04 -
Pour in the vegetable broth and let it simmer for around 2 minutes to thicken slightly.
05 -
Drop in the minced garlic, thyme, and half the parsley. Let it cook for no more than 30 seconds so the flavors pop out. Add as much salt and pepper as you like, sprinkle over the rest of the parsley, and serve up right away.
# Notes:
01 -
Don't overcook the mushrooms; they'll turn soft and lose their texture.