Equipment
Ingredients
Produce
- 500 g cauliflower, cut into 3cm florets
- 250 g oyster mushrooms, torn into bite-sized strips
- 50 g shallot, finely diced
- 2 garlic, minced
- 3 g fresh thyme, leaves picked from stems
Dairy & Pantry
- 30 ml olive oil
- 30 g unsalted butter
- 60 ml dry sherry
- 120 ml vegetable broth, warm
- 150 ml heavy cream
- kosher salt
- black pepper, freshly cracked
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Tear the oyster mushrooms into bite-sized strips. Cut the cauliflower into 3cm florets. Dice the shallot and mince the garlic.
Heat the olive oil in a large skillet over medium-high heat. Add the oyster mushrooms in a single layer and sear undisturbed for 3 minutes until deeply browned on the bottom. Toss with a spatula, cook for 2 more minutes, then transfer to a plate.
In the same skillet, melt the butter over medium heat. Add the cauliflower florets and saute for 5 minutes, turning occasionally, until the edges begin to caramelize and turn pale golden.
Add the diced shallot, minced garlic, and fresh thyme leaves to the skillet. Saute for 2 minutes until the shallots soften and become translucent, releasing their aroma.
Pour in the dry sherry. Scrape the bottom of the pan with your spatula to release any browned bits, known as fond. Let it reduce until the skillet is almost entirely dry, about 2 minutes.
Stir in the vegetable broth and heavy cream. Bring the liquid to a gentle simmer at 90°C (195°F). Lower the heat, cover the skillet, and simmer for 8 minutes until the cauliflower is easily pierced with a fork.
Remove the lid and return the seared mushrooms and any resting juices to the skillet. Cook uncovered for 4 minutes until the sauce reduces, thickens, and clings heavily to the vegetables.
Season to taste with kosher salt and black pepper. Garnish with chopped fresh parsley before serving immediately.
Chef's Notes
- Tearing oyster mushrooms by hand rather than cutting them with a knife creates jagged, irregular edges that crisp up beautifully when seared.
- Using a proper dry sherry, such as Fino or Amontillado, is crucial for depth of flavor. Avoid anything labeled cooking sherry, which contains added sodium and preservatives.
- Searing the mushrooms separately and reintroducing them at the end ensures they maintain their savory crust and meaty texture rather than turning soggy during the long simmer.
- If your sauce over-reduces and becomes too thick, simply stir in an extra splash of warm vegetable broth right before serving to loosen it back to a velvety consistency.
Storage
Refrigerator: 3 days — The cream sauce will solidify when cold. Thin with a splash of milk or broth when reheating.
Reheating: Warm gently in a pan over medium-low heat until simmering, stirring frequently to maintain the emulsion.
