Sauteed Mushrooms with Garlic and Cauliflower Crumbles
The best sauteed mushrooms with garlic cauliflower crumbles is a simple easy side dish that's super savory and delicious. This is a great side dish for your holiday table and simple for everyday!
Course Side Dish
Keyword Best sauteed mushrooms, Easy sauteed mushrooms, How to make sauteed mushrooms, Sauteed mushrooms, Sauteed mushrooms recipe, Sauteed mushrooms with cauliflower, Sauteed mushrooms with cauliflower crumbles, Sauteed mushrooms with garlic
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.
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.
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