Mashed Cauliflower with Stewed Mushrooms
The rich and creamy texture of this puree, topped with succulent stewed mushrooms, has
everything to please the palate and please the most picky eaters .
Ingredients
Mashed cauliflower
- 3 yukon gold potatoes peeled and diced
- 3 cloves garlic peeled
- 6 cups of milk
- 2 cauliflowers cut into 1-inch pieces
- ½ cup heavy cream
- 2 tbsp. lemon juice
Stewed mushrooms
- 3 tbsp. olive oil
- 3 chopped shallots
- 1 clove garlic chopped
- 1 ½ lb sliced mushrooms
- 2 tsp. chopped thyme
- Salt and freshly ground pepper
- ¼ cup red wine
- ¼ cup butter cut into cubes
- 2 tbsp. chopped Italian parsley
Instructions
- Put the potatoes, garlic and milk in a large pot over medium-high heat.
- Bring to boil.
- Add the cauliflower.
- Cook 10 to 15 minutes or until the potatoes and cauliflower are tender.
- Drain vegetables and reserve 1/2 cup of the cooking liquid.
- Puree the vegetables in a food processor with the cooking liquid and heavy cream.
- Season with salt and pepper, and add the lemon juice.
- Reheat before serving.
Stewed mushrooms:
- Pour oil in a large skillet over high heat.
- Sauté shallots and garlic for 30 seconds.
- Add mushrooms and thyme, and sauté until the mushrooms have rendered their juice (about 4 minutes).
- Season with salt and pepper.
- Add wine and bring to a boil.
- Let reduce to thicken the sauce slightly (about 5 minutes).
- Reduce heat to low and add the butter.
- The sauce will thicken a little more.
- Simmer until the mushrooms are coated with the sauce (2 minutes).
- Adjust seasoning if necessary and add the parsley.
- Pour a ladle of mashed cauliflower into bowls.
- Top with mushrooms and drizzle with a little sauce.