Skillet Butter and Garlic Mushrooms and Cauliflower
This flavorful side dish combines garlic butter mushrooms and tender cauliflower, made quick and easy using a pressure cooker.
Equipment
- 1 Pressure cooker with sauté function
Ingredients
Main ingredients
- 2 tablespoons Oil helps get that buttery browning on your veggies
- 2 tablespoons Butter for smooth rich flavor
- 1 pound Whole button mushrooms washed
- ½ small head Cauliflower cut into florets
- 1 small Onion diced
- 4 cloves Garlic chopped
- 1 teaspoon Thyme chopped or ½ teaspoon dried
- 1 pinch Red pepper flakes optional
- Salt and pepper to taste
Instructions
Instructions
- Heat oil and butter in pressure cooker on sauté function until shimmering.
- Add diced onion and cook until translucent, about 3-4 minutes.
- Add garlic and sauté 1-2 minutes until fragrant without burning.
- Add whole mushrooms and sauté, stirring occasionally, for 8-10 minutes until browned and juicy.
- Stir in cauliflower florets and thyme. Cook 12-15 minutes until cauliflower is golden and tender.
- Sprinkle in red pepper flakes if using, and season with salt and pepper.
- Serve immediately or allow a brief natural release before quick releasing the pressure for best texture.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently. Freeze in portions for longer storage.