Buttery Cauliflower Mash with Garlic Butter Mushrooms
Recipe by Western Star
This mushroom and cauliflower recipe is cosy and comforting meat-free dinner. Try this vegetarian cauliflower mash next meat-free Monday!
Prep 20 minutesCook 25 minutesServes 4
Ingredients
Method
Buttery Cauliflower Mash
1kg cauliflower florets (approx. 1 large)
100g Western Star Original Salted Butter, diced
2 cloves garlic, crushed
½ cup (125ml) sour cream
⅓ cup (25g) Perfect Italiano Grated Parmesan
Salt and pepper to taste
Garlic Butter Mushrooms
50g Western Star Original Salted Butter, diced
1 tablespoon olive oil
200g field mushrooms, sliced
200g cup mushrooms, sliced
2 cloves garlic, crushed
Chopped fresh thyme and lemon wedges to serve
Buttery Cauliflower Mash
Place cauliflower into a large pan of boiling water. Cook for 10-12 minutes or until tender
Drain and transfer to the bowl of a food processor. Add half the butter, garlic, sour cream and parmesan. Process until smooth and creamy
Season to taste and serve topped with remaining diced butter
Garlic Butter Mushrooms
Heat butter and oil together in a large nonstick frying pan over medium-high heat. Add mushrooms and cook, stirring constantly, until golden and softened. About 8 minutes
Stir in garlic and season with salt and pepper. Toss through thyme leaves and serve over cauliflower mash with lemon wedges
