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!


  • 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


  • 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.

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