Best Mashed Cauliflower And Spinach With Mushroom Duxelle Recipes

Mashed Cauliflower and Spinach image

Provided by Martha

Time 25m

Number Of Ingredients 8

1 large head organic cauliflower, trimmed down to the florets
2 tablespoons extra virgin olive oil
1 cup sweet onion, diced small
2 cups organic fresh baby spinach
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
2 tablespoon butter (or clarified butter or ghee for Whole30)

Steps:

Bring a medium pot of salted water to a boil and add cauliflower. Cook just until tender, about ten minutes.
While cauliflower is cooking, heat a medium sauté pan over medium high heat and add olive oil.
Once hot, add onions and sauté for 4-5 minutes or until completely cooked.
Add the spinach, toss and remove from heat.
Drain the cauliflower but retain about a cup of the cooking water.
Pulse the cauliflower until rice size but not pureed.
Add the spinach mixture scraping the oil with it, salt, pepper, garlic powder and butter and pulse to combine. Do not over mix.
If mixture is too thick, spoon a little of the cauliflower water in. We did not need to do that with ours.
Serve immediately.

Duxelles - A Simple Spread image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms (such as shiitake, white button, and cremini), stem ends trimmed, finely chopped
Coarse salt
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground pepper

Steps:

Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.