• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 head of cauliflower, quartered and stem removed
  • 1 medium onion, quartered
  • 1 head of garlic, with the end trimmed but the skin intact
  • 2 sprigs thyme, stem removed
  • 3 tablespoons olive oil, divided
  • 8oz package of FunGuy oyster mushrooms
  • 1 shallot, thinly sliced
  • ¼ cup white wine
  • salt
  • black pepper

Looking to lighten up one of the many holiday meals this season and keep all the delicious flavor? Then we have the perfect recipe for you! 

Roasted cauliflower and button mushrooms are given a deep rich flavor with the addition of a whole head of roasted garlic and a hint of thyme and pureed into a smooth mash, and finished off with our beautiful sautéed oyster mushrooms that have been deglazed with a splash, or two, of white wine and crispy bits of fried shallot!

DIRECTIONS:

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth to remove any debris and transfer them to the baking sheet. Add in the cauliflower, onion, and garlic. Drizzle the vegetables with 2 tablespoons of olive oil, season with thyme, and place it in the oven to roast for about 25 – 30 minutes. When done remove the sheet from the oven and allow the mushrooms and vegetables to cool for about 5 minutes or until the garlic is cool enough to handle. 
  3. Remove the skin from the roasted garlic and add it to a large bowl along with the roasted mushrooms and vegetables. Blend everything together with an immersion blender until smooth. Season with salt and pepper Cover to keep warm while cooking the oyster mushrooms. 
  4. Separate and brush off any debris from the FunGuy oyster mushrooms with a damp cloth and trim the ends if necessary. 
  5. In a sauté pan, heat the remaining olive oil over medium-high heat. Once the oil is hot, add the  shallots to the pan and sauté 1 minute. Remove half of the crispy shallots and transfer to a plate lined with a paper towel to drain off excess oil.  Add the oyster mushrooms to the pan and cook 2-3 minute on each side, or until browned and crisp around the edges. Pour in the white wine and cook, stirring gently to release any stuck bits from the bottom of the pan, an additional 1-2 minutes, or until the wine has reduced down by half. 
  6. Serve the cauliflower and mushroom mash with the sautéed oyster mushrooms and the reserved shallots on top. 

Have a Fun meal!