Garlic Butter Mushrooms & Cauliflower

Recipe courtesy of Winter’s Hill Winery

This delicious side dish serves 3-4 and can be made and paired with any Dundee Hills dry white wine you have on hand. We recommend trying it with a Chardonnay!

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 (try a Dundee Hills Chardonnay)
• 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.