Sauteed Mushrooms with Cauliflower Crumbles
The BEST Sauteed Mushrooms recipe with garlic cauliflower crumbles is a simple and easy side dish that tastes just like the ones you get at the steakhouse! The caramelized mushrooms taste savory and super juicy, and with a meaty texture. My personal touch…crunchy cauliflower crumble topping and a sprinkle of cashew parmesan cheese!
Use either white mushrooms or cremini (baby bella) mushrooms but be sure to use chunky meaty ones! This dish pairs with everything from spatchcock chicken to cauliflower gnocchi. You’ll love how versatile it is!
This post is sponsored by Pompeian. The opinions are my own.
Table of contents
- Easy Sauteed Mushrooms with Garlic and Cauliflower Crumbles
- Ingredients for Easy Sauteed Mushrooms with Cauliflower Crumbles
- How To Make the best Sauteed Mushrooms with Garlic and Cauliflower Crumbles
- Best type of the mushroom to use for sauteed mushrooms
- How to caramelize mushrooms?
- What dishes to serve with sauteed mushrooms
- More easy delicious mushroom recipes and side dishes
- 🙋🏻♀️ Umami Tips:
Easy Sauteed Mushrooms with Garlic and Cauliflower Crumbles
I intentionally left the mushrooms whole so every bite is burst with flavor and meaty texture. In this post, I’ll show you how to make the best caramelized garlic sauteed mushrooms with my best tips and techniques that any homecook can learn.
You get a bite of meaty juicy garlic mushrooms, followed by another bite of crunchy cheesy cauliflower crumbles…seriously, I can have the entire bowl by myself. 🙂 This dish is simple to make yet bound to impress! Perfect for friendsgiving, thanksgiving, and the holidays!
Ingredients for Easy Sauteed Mushrooms with Cauliflower Crumbles
- Cauliflower florets
- White button mushrooms or cremini (baby bella) mushrooms
- Garlic
- Shallot
- Pompeian Extra Virgin Smooth Olive oil (for sauteing and stir-frying use)
- Coarse sea salt and black pepper
- Chicken or vegetable stock or white wine
- Parsley
- Paleo cashew parmesan cheese or grated parmesan cheese
How To Make the best Sauteed Mushrooms with Garlic and Cauliflower Crumbles
Here’s a quick summary of how to make the dish. See recipe below for detailed instructions.
- Mushrooms – Remove the mushroom stems and leave them whole. For extra large ones, slice in half.
- Cauliflower – Break up the cauliflower florets to bite sizes.
- Garlic and shallot – Finely mince the garlic and dice the shallot.
- Saute the cauliflower florets until they are crisp and little browned. Set aside.
- Saute the mushrooms with olive oil, salt, and pepper. Toss every 4-5 minutes until golden brown and the moisture in the skillet has almost evaporated, 12-15 minutes.
- Combine the cauliflower and the mushrooms with garlic and shallot then deglaze with little stock.
- Garnish with parsley and sprinkle parmesan cheese, if using.
Best type of the mushroom to use for sauteed mushrooms
You can use either white mushrooms or cremini (baby bella) mushrooms but be sure to pick chunky meaty ones. I’ve tried both types of mushrooms and they all turned out well and the flavor profiles are similar.
How to clean the mushrooms
Use a clean paper towel and lightly brush them over to remove the dirt. I don’t recommend rinsing them unless you can pat them really dry.
How to store the mushrooms
For the uncooked and raw mushrooms, store them in a brown paper bag (so they can breath) in a dark and cool place. Your fridge or vegetable crisp drawer will be a good spot.
How to caramelize mushrooms?
- Use olive oil – I like to use Pompeian Extra Virgin Smooth Olive Oil for sauteed mushrooms and vegetable dishes.
- Use a large stainless steel or cast iron skillet – ideally a 12-inch pan. The more open surface the sooner the moisture can evaporate and hence the mushrooms will brown sooner.
- Don’t stir the mushrooms too often. Stir them every 4-5 minutes so they have time to brown and form a crust.
- Don’t use a non-stick skillet. It doesn’t retain heat as well as cast iron or stainless steel and you need the pan hot to caramelize the mushrooms properly,
- Do be patient – because mushrooms are high in moisture content, do take the time to cook out the moisture.
- Use a splatter guard – not a lid so the moisture can escape.
Calories in Sauteed mushrooms
- For 1.5 lbs of button mushrooms divided by 6 servings, each serving contains 146 calories.
- For 1.5 lbs of busson mushrooms with 10-12 oz cauliflower florets divided by 6 servings, each serving contains 171 calories with net carb of 4 gram per serving.
What dishes to serve with sauteed mushrooms
- Air Fried Lemon Chicken Bites (a fantastic appetizer!)
- Herb-roasted spatchcock chicken
- Air fryer whole chicken (super juicy and easy!)
- Japanese roasted lemon chicken leg quarters
- Roasted butternut squash soup
- Skillet roasted brussels sprouts
- Dutch oven roasted whole curry chicken
- Browse more savory healthy dinner recipes
More easy delicious mushroom recipes and side dishes
- Herbed mushrooms
- Potato gnocchi with creamy mushroom sauce
- Chicken mushroom casserole
- Simmered kabocha squash with enoki mushrooms
- Chinese Garlic Green Beans
- Sauteed Asparagus with (chickpea) miso butter sauce
- Sauteed chinese broccoli in garlic sauce
- Roasted cherry tomatoes with delicata squash
- Cinnamon roasted delicata squash
- Browse more healthy holiday side dishes
🙋🏻♀️ Umami Tips:
- Leave the mushrooms whole (after trimming the stems) so you get big chunky meaty bites.
- Don’t stir them too much – stir every 4-5 minutes.
- Use a 12-inch cast iron or stainless steel pan (or a Dutch oven)
- Use a splatter guard – not a lid to help cook down the moisture faster
Sauteed Mushrooms with Garlic and Cauliflower Crumbles
Ingredients
- 10-12 oz cauliflower florets
- 1.5 lb white button mushrooms, or cremini (baby bella) mushrooms
- 0.8 oz garlic, finely minced, about 2 large
- 1 oz shallot, finely minced, about 1 large
- 6 tbsp Pompeian extra virgin smooth olive oil, (2 tbsp + 1/4 cup)
- ½ tsp coarse sea salt, or to taste
- ¼ tsp ground black pepper, or to taste
- 1 tbsp chicken stock, or vegetable stock, white wine
- 2 tbsp chopped fresh parsley, plus more for serving
- Sprinkle Paleo parmesan cheese, or grated parmesan, optional
Instructions
To prep:
- Use your hands to break up the cauliflower florets to small bite sizes. For the mushrooms, remove the stems but leave them whole. For extra large ones, slice them in half. Prepare the garlic and shallot in one bowl.
To saute:
- Preheat a large (12-inch) stainless-steel or cast iron skillet over medium-high heat until it’s hot, about 3 minutes. Lower the heat to medium, add 2 tbsp olive oil, cauliflower florets with a pinch of salt and pepper. Toss every 1-2 minutes with a wooden spoon until the florets are crisp with light brown color, about 4-5 minutes. Transfer them out.
- Use the same pan, add ¼ cup olive oil, mushrooms with a pinch of salt and pepper. Try to arrange the mushrooms in a single layer, if possible. Toss and saute them every 4-5 minutes until golden brown and the moisture in the pan has almost evaporated, about 12-15 minutes. Use a splatter guard not a lid.
- Return the cauliflower to the pan with garlic and shallot, season with another pinch of salt. Saute and toss until the aromatics are softened, about 15 seconds.
- Deglaze the skillet with stock and keep sauteing and tossing for 15 seconds. Add 1 tbsp parsley, give it another toss and transfer them to a large serving plate.
- Garnish with more parsley and sprinkle parmesan cheese all over, if using. Serve warm.
Notes
- Leave the mushrooms whole (after trimming the stems) so you get big chunky meaty bites.
- Don’t stir the mushrooms too much – stir every 4-5 minutes so they have time to form a crust.
- Use a 12-inch cast iron or stainless steel pan (or a Dutch oven) – they maintain heat well.
- Use a splatter guard – not a lid to help cook down the moisture faster
Nutrition
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