Ingredients:
• 4 tablespoons unsalted butter (or ghee)
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• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 head cauliflower, cut into florets
• 1 pound (500 g) mushrooms, cleaned
• 2 tablespoons low sodium vegetable stock
• 1 teaspoon fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped
• 4 cloves garlic, minced
• 1/2 teaspoon salt and pepper, or to taste
Instructions:
1.Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
2.Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more, if necessary, to avoid the side dish becoming soggy.
3.Add the cauliflower florets and cook until golden and tender, about 5-6 minutes.
4.Stir in the garlic, thyme, and parsley until fragrant, about 1 minute.
5.Add the vegetable stock and cook until it has mostly evaporated, scraping any browned bits from the bottom of the skillet.
6.Season with salt and pepper to taste. Serve immediately, garnished with additional parsley if desired.
This dish is perfect as a side or even as a main for a light, vegetarian meal. Enjoy!
