Cauliflower With Oyster Mushrooms and Sherry

1. 1

   In a large saucepan, combine the milk, salt and 2 quarts water; bring to a simmer.

2. 2

   Blanch the florets until barely tender, about 2 minutes; the cauliflower should still have a little crispness and bite.

3. 3

   Drain well and transfer to a baking sheet to cool.

4. 4

   In a large (14-inch) saute pan, heat 3 tablespoons of the canola oil over medium heat.

5. 5

   Add the mushrooms to the pan in a single layer, allowing them to become browned and crisped on both sides, stirring as needed, about 10 minutes.

6. 6

   Season lightly with sea salt.

7. 7

   Add the shallots and thyme, and, if needed, more canola oil.

8. 8

   Saute until the shallots are tender, about 2 minutes.

9. 9

   Add the blanched cauliflower florets to the pan and mix well.

10. 10

    Add the sherry, scraping the bottom of the pan with a wooden spoon and stirring until reduced to one quarter of the original amount.

11. 11

    Add the cream and allow it to reduce to a thickened sauce that coats the cauliflower.

12. 12

    Turn off the heat, and stir in the chilled butter, a few cubes at a time, to create a rich, velvety emulsion.

13. 13

    Transfer to a warmed serving dish and garnish with thyme sprigs.

14. 14

    Serve as soon as possible, while still hot.

* Per serving · 4 servings · Values may vary.