Garlic Butter Mushrooms & Cauliflower

Simple and delicious side dish that is quick and easy. The richness and texture of the butter pairs nicely with this oak fermented Pinot Gris.

Recommended Wine Pairing

2017 Pinot Gris Reserve

Fermented in a mix of French oak barrels and stainless steel, this rich, textural Pinot Gris showcases multiple layers of ripe pear fruit, filled with touches of baking spice, vanilla cream and toasted walnuts.

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Garlic Butter Mushrooms & Cauliflower

Recipe Courtesy of Paul

Serve with 2017 Pinot Gris Reserve

Serves 4

Prep Time: 15 minutes

Ingredients

4 tablespoons unsalted butter, divided
2 shallots, diced
12 ounces cremini mushrooms
3 cups small to medium cauliflower florets
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
3 tablespoons dry white wine
3 tablespoons vegetable stock or chicken stock

Directions

Melt 3 tablespoons butter in a large skillet over medium heat.
Add shallot, and cook, stirring frequently, until tender, about 2-3 minutes. Add mushrooms, and cook, stirring often until beginning to brown, about 5 minutes.
Stir in cauliflower; season with salt and pepper, to taste. Cook, stirring often, until golden and tender, about 5-6 minutes.
Stir in garlic, thyme and parsley until fragrant, about 1 minute.
Stir in wine and vegetable stock, scraping any browned bits from the bottom of the skillet.
Remove from heat. Stir in remaining 1 tablespoon butter; season with salt and pepper, to taste.
Serve immediately.