Pan Roasted Mushrooms with Potato Cauliflower Puree
This is one of the seven dishes Makini made at the James Beard House in New York.
Course: Main Course
Keyword: Vegan
Author: Makini Howell
Puree
- 1.5-2 lb cauliflower head (small)
- 1 russet potato peeled
- 1 tbsp butter or olive oil
- sea salt and cracked black pepper to taste
Mushrooms
- 1 lb button mushrooms
- 1 tsp butter or olive oil
- ½ cup white wine
- 2 large garlic cloves
- sea salt and cracked black pepper to taste
For Puree
Separate cauliflower into florets and cut in smaller chunks.
Peel and dice potato into 1 inch cubes
In a medium pot, bring salted water to a boil add potatoes, cook for 7-10 minutes or until potatoes are al dente, add cauliflower florets, cook for an additional 10 min or until cauliflower is fork tender. Drain.
Add potatoes and cauliflower, plus butter to a mixing bowl (if using a stand mixer). Alternatively you can use an immersion blender, food processor, or commercial blender. Process until smooth. Add salt and pepper to taste.
Set aside
For Mushrooms
In a large skillet, add butter and let heat until just before smoking.
Add mushrooms, allow to brown one one side, flip each mushroom and brown slightly.
Add in garlic, once garlic is golden brown, deglaze pan with white wine.
Let wine cook off slightly and remove from heat.