Sauteed Mushrooms with Cauliflower Crumbles (Print version)

Juicy browned mushrooms topped with garlicky cauliflower crumbles, fresh parsley, and a savory pan finish.

# Ingredients:

For the vegetables

01 - 10-12 oz (285-340 g) cauliflower florets, chopped into small crumbles

02 - 1 1/2 lb (680 g) cremini or white button mushrooms, stem ends trimmed

03 - 6 tablespoons olive oil, divided

04 - 1/2 teaspoon coarse sea salt, plus more to taste

05 - 1/4 teaspoon black pepper, plus more to taste

For finishing

06 - 2 large garlic cloves, finely minced

07 - 1 large shallot, finely minced

08 - 1 tablespoon vegetable stock, chicken stock, or dry white wine

09 - 2 tablespoons chopped fresh parsley, plus more for serving

10 - 2 tablespoons vegan parmesan or nutritional yeast, optional

# Instructions:

01 - Break or chop the cauliflower into 1/2-inch to 1-inch crumbles. Trim the mushrooms and leave small ones whole. Halve any mushrooms that are much larger than the rest.

02 - Heat a 12-inch stainless steel or cast iron skillet over medium-high heat for 3 minutes. Add 2 tablespoons olive oil, the cauliflower, a pinch of salt, and a pinch of pepper. Cook for 4-5 minutes, tossing every minute or two, until lightly browned. Transfer to a plate.

03 - Add the remaining 4 tablespoons olive oil to the same skillet. Add the mushrooms with another pinch of salt and pepper. Cook for 12-15 minutes, stirring only every 4-5 minutes, until the released moisture evaporates and the mushrooms are browned.

04 - Return the cauliflower to the skillet. Add the garlic and shallot, then toss for 30-45 seconds until fragrant and softened. Do not let the garlic brown hard.

05 - Add the stock or wine and scrape up any browned bits from the skillet. Toss in parsley, taste for salt and pepper, then transfer to a serving dish. Sprinkle with vegan parmesan or nutritional yeast if using.

# Good to know:

01 - Best served warm while the cauliflower edges are still lightly crisp.

02 - Use a splatter guard if the mushrooms release a lot of moisture, but do not cover the skillet with a lid.

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