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A skillet of golden sautéed mushrooms mixed with tender cauliflower crumbles and fresh herbs.

Sautéed Mushrooms with Cauliflower Crumbles

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 135 kcal

Ingredients
  

  • 1 lb Cremini mushrooms, sliced 1/4-inch thick
  • 2 cups Cauliflower florets, processed into coarse crumbles
  • 2 tbsp Unsalted butter
  • 1 tbsp Extra virgin olive oil
  • 3 cloves Garlic , minced
  • 1 tbsp Fresh thyme leaves, chopped
  • 1/2 tsp Kosher salt
  • 1/4 tsp Ground black pepper
  • 1 tbsp Fresh Italian parsley, chopped

Instructions
 

  • Clean mushrooms with a damp cloth to remove debris and slice into uniform pieces.
  • Pulse cauliflower florets in a food processor until they reach a coarse, rice-like consistency.
  • Heat olive oil and 1 tablespoon of butter in a large heavy-bottomed skillet over medium-high heat.
  • Add mushrooms to the skillet in a single layer and sauté without stirring for 3 minutes to develop a brown crust.
  • Stir mushrooms and continue cooking for 4 minutes until moisture has evaporated and mushrooms are tender.
  • Incorporate the remaining 1 tablespoon of butter and the cauliflower crumbles into the skillet.
  • Sauté the mixture for 5 minutes, stirring frequently, until cauliflower is tender and slightly caramelized.
  • Add minced garlic and thyme; cook for 60 seconds until aromatic.
  • Season with salt and black pepper to taste.
  • Remove from heat and garnish with chopped parsley before serving.