3 tbsp unsalted butter
1 tbsp olive oil
1/2 cup onion, chopped
2 cup cauliflower cut into florets
8 oz portobello mushrooms, cleaned with a damp paper towel, quartered
2 tablespoons stock or white wine
1 tsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
4 cloves garlic, minced
1/4 tsp red peper flakes
Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
Add the mushrooms and cook for about 4-5 minutes on all sides until caramelized.
Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
Pour in the vegetable stock or wine, red pepper flakes and cook for 2 minutes, to reduce the sauce slightly.
Add thyme, 1 tablespoon of parsley, and garlic. Cook or about a minute or until garlic is fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve.
Do not place the mushrooms in water as they will absorb moisture that will add to the skillet. Use a damp paper towel instead.