Mushroom In Rain Forest

Mushroom In Rain Forest

Serves 2
Girolles Mushroom

Thinly slice the mushrooms and saute on a medium heat with butter, thyme, garlic until browned.

Maitake & Beech Mushrooms

Melt butter in a frying pan over medium heat. Add garlic and thyme and cook until the butter starts to foam.

Add whole maitake and beech mushrooms and cook for 5 minutes.


Preheat oven to 200°C.

Remove green leaves and excess stem and cut cauliflower into quarters. Place cauliflower in a roasting tray.

In a frying pan, heat half the butter until it is bubbling. Pour over the cauliflower.

Place cauliflower in oven and roast until golden brown and tender. This will take approximately 10 to 15 minutes. When the cauliflower starts to turn brown, add additional butter and season with salt and pepper.

Once cooked, drain excess butter and allow cooked cauliflower to rest.

Once rested, place in a juicer and extract cauliflower juice. Slow-press juicers are best.

Taste and adjust seasoning and consistency if necessary. Add water or reduce if needed as each machine’s result will vary. It should be slightly thick, like a heavy cream, and not like a thick puree.

To Serve

Place cauliflower sauce on the bottom of a bowl. Allow mushrooms to rest, so all the juice is retained. Then cut them into appropriate portions and place them on top of the sauce.

Chef’s Tip: At VEA we use a slow-press juicer to extract cauliflower juice as you end up with more juice.

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