Mushroom Stew & Cauliflower Mash

Mushroom Stew with Cauliflower Mash

Time: 40 to 45 minutes

Serves: 2 to 3 servings

INGREDIENTS

Cauliflower Mash:

• 1 head of cauliflower

• 8 cups water

• 3 tbsp miso paste

• 1 tsp kosher salt

• 2 tbsp unsalted butter

• 1 garlic clove, minced

• 2 tbsp (reserved) cooking liquid 

Mushroom Stew 

• 8 oz mixed mushrooms

• 1 yellow onion

• 2 tbsp unsalted butter

• Pinch of salt

• 1/2 tsp cinnamon

• 1/2 tsp chili powder

• 1/2 tsp ginger powder

• 1/4 tsp nutmeg

• 1 tbsp preserved lemon paste (sub w/ juice of 1 lemon)

• 3 tbsp chopped tarragon

• Thickening Ssurry: 1 1/2 cup water + 2 tbsp flour

DIRECTIONS

1. Remove cauliflower from stems into florets. Add to a pot of water (8 cups + miso) and bring to a boil over medium high heat. Reduce to a simmer, cover, and cook for 20-25 minutes.

2. Reserve 1/4 cup cooking liquid, then strain. Add to a food processor w/ butter, garlic, and cumin. Puree until smooth. Add cooking liquid 2 tbsp at a time if needed. Set aside

3. In a skillet, melt 2 tbsp butter over medium heat. Add onions and sautéed for 6 to 8 mins until slightly golden. Add additional 2 tbsp butter and sauté spices and garlic until fragrant. 

4. Add mushrooms w/ splash of water. Season w/ a pinch of salt, cover and cook for 5 to 7 minutes. Stir consistently.

5. Once mushrooms have cooked down, add preserved lemon paste and tarragon. Toss to coat. Pour in slurry and stir until sauce thickens and is combined. 

6. Serve over cauliflower mash w/ fresh parm and herbs.

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