Cauliflower With Oyster Mushrooms and Sherry
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2quarts whole milk
- 6tablespoons kosher salt
- 2heads cauliflower, trimmed into bite-size florets
- 1pound oyster or chanterelle mushrooms, tough stems removed, torn into bite-size pieces
- Fine sea salt
- ¼cup minced shallots
- 4sprigs fresh thyme, plus extra for garnish
- 1cup Amontillado or other dry sherry
- ¾cup heavy cream
- 4tablespoons chilled butter, diced
Nutritional analysis per serving (10 servings)
282 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 10 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Transfer to a warmed serving dish and garnish with thyme sprigs. Serve as soon as possible, while still hot.
- The amount of salt may seem aggressive, but do not worry: the cauliflower will not be fully cooked in this liquid
Private Notes
Comments
The entire first step is unnecessary (and wasteful). Cauliflower overcooks easily and is best just sauteed with the mushrooms in step 2. I used olive oil and half/half, left the mushrooms soft not crisped and served over crusty toast. Great recipe.
I am pouring two quarts of milk down the drain to blanch cauliflower?
Well, I wasted a lot of milk on this recipe. The outcome was tasty, but if I make this again I'll just blanch the cauliflower in water. I didn't notice a huge difference. The mushrooms turned out great; I'm planning to omit the cauliflower and use the mushrooms and sauce on truffle pasta. Fingers crossed!
Marked this down because of the unnecessary and utterly wasteful step of blanching the cauliflower in milk. I decided to serve this over pasta, so blanched the cauliflower and diced kale stems from the last of my garden’s kale in the water boiling for the pasta, fished them out, then cooked the pasta and saved some of the pasta water. Added the cooked pasta to the vegetable pan, then stirred in some of the pasta water to create a creamy sauce. Topped it off with a little Parmesan. There were no leftovers.
A brilliant recipe even though I overcooked the cauliflowers and used Marsala instead of sherry. Best wild mushroom recipe I had used from NYT.
It's easy to microwave cauliflower and achieve the same effect without wasting milk or destroying the nutrients. Rinse, trim into florets, cover with plastic wrap, and microwave for 3 mins.
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