Best Cauliflower With Oyster Mushrooms And Sherry Recipes

ROASTED CAULIFLOWER AND MUSHROOMS

Roasted Cauliflower and Mushrooms image

Make and share this Roasted Cauliflower and Mushrooms recipe from Food.com.

Provided by Parsley

Categories Cauliflower

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 head cauliflower, broken into flowerets
8 ounces mushrooms, quartered
1/2 cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil
3 teaspoons lemon juice
3 teaspoons cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon curry powder
1 teaspoon parsley

Steps:

Preeat oven to 350.
Spray a casserole dish with cooking spray.
Place cauliflower and mushrooms in a large bowl; add all remaining ingredients and toss together well.
Pour into prepared casserole dish.
Bake, uncovered, 40-45 minutes (stir occasionally) or until vegetables are tender and golden.

Nutrition Facts : Calories 62.3, Fat 3.7, SaturatedFat 0.5, Sodium 169.7, Carbohydrate 6.4, Fiber 2, Sugar 2.7, Protein 2.5

CAULIFLOWER WITH OYSTER MUSHROOMS AND SHERRY

Cauliflower With Oyster Mushrooms and Sherry image

This dish of cauliflower and oyster mushrooms in sherry and cream is pan-simmered, though the cauliflower is blanched beforehand in highly salted water to keep it crisp. The addition of sherry to the cream sauce keeps it from being bland, and the mushrooms are seared for a bit of chew.

Provided by Julia Moskin And Melissa Clark

Categories side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 quarts whole milk
6 tablespoons kosher salt
2 heads cauliflower, trimmed into bite-size florets
1 pound oyster or chanterelle mushrooms, tough stems removed, torn into bite-size pieces
Fine sea salt
1/4 cup minced shallots
4 sprigs fresh thyme, plus extra for garnish
1 cup Amontillado or other dry sherry
3/4 cup heavy cream
4 tablespoons chilled butter, diced

Steps:

In a large saucepan, combine the milk, salt and 2 quarts water; bring to a simmer. Blanch the florets until barely tender, about 2 minutes; the cauliflower should still have a little crispness and bite. Drain well and transfer to a baking sheet to cool.
In a large (14-inch) sauté pan, heat 3 tablespoons of the canola oil over medium heat. Add the mushrooms to the pan in a single layer, allowing them to become browned and crisped on both sides, stirring as needed, about 10 minutes. Season lightly with sea salt. Add the shallots and thyme, and, if needed, more canola oil. Sauté until the shallots are tender, about 2 minutes.
Add the blanched cauliflower florets to the pan and mix well. Add the sherry, scraping the bottom of the pan with a wooden spoon and stirring until reduced to one quarter of the original amount. Add the cream and allow it to reduce to a thickened sauce that coats the cauliflower. Turn off the heat, and stir in the chilled butter, a few cubes at a time, to create a rich, velvety emulsion.
Transfer to a warmed serving dish and garnish with thyme sprigs. Serve as soon as possible, while still hot.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 13 grams, TransFat 0 grams