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Roasted Cauliflower and Chanterelle Mushrooms



Roasted Cauliflower and Chanterelle Mushrooms
The woodsy flavor of fresh chanterelle mushrooms becomes deep & rich when roasted in the oven with cauliflower. Add a generous handful of garlic and sliced onion, along with a splash of olive oil and lemon juice, to bring out every bit of flavor.

Don't have fresh chanterelles handy? Use any fresh mushroom (or combination of fresh mushrooms), including trumpet royale, Hen of the Woods, cremini or even white buttons.
Ingredients:

1 head cauliflower, broken or sliced into florets
1/2 lb fresh chanterelle mushrooms
1 medium onion, sliced into strips
6 garlic cloves, peeled and halved
2 Tbsp olive oil
3 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red chile peppers (optional)
fresh herbs (sage, rosemary, thyme) tied into a bundle
1 tsp fresh parsley, chopped

Directions:

 

Preheat oven to 450.

 

Clean the chanterelle mushrooms by brushing away dirt & debris. Pull or slice into 1/4 inch thick pieces.

 

Place all ingredients, except parsley, in a large bowl and toss together well. Put the cauliflower/mushroom mixture into an olive oil coated baking dish large enough to accommodate everything without crowding.

 

Bake, uncovered, stirring every 10 minutes, for 40-45 minutes, or until vegetables are tender and golden. Remove herb bundle & discard, toss with fresh parsley and serve.

 



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