Creamy Cauliflower Mushrooms

My go-to dish for wowing dinner guests without kitchen stress is this velvety truffle-infused cauliflower puree. The rich truffle notes mixed with earthy mushrooms and crunchy sage make a fancy-looking meal that's surprisingly simple to whip up. When you break that gooey poached egg on top, everything comes together in a beautiful mix of textures and tastes.

I came up with this dish during the pandemic when I wanted to create something memorable for my partner's birthday since we couldn't go out. It turned out so amazing that now it's our default choice whenever we've got something worth celebrating at home.

Ingredients

• Cauliflower head: Works as a blank canvas that soaks up all that truffle goodness
• Truffle oil: Just a few drops brings instant fancy vibes
• Parmesan cheese: Gives that savory kick and salty richness
• Mixed mushrooms: I really like nameko for their slippery, buttery feel but any type will do the job
• Fresh sage leaves: Turn into crunchy bits that add exciting texture
• Eggs: The runny yolks make a natural drizzly sauce that ties everything together
• Butter: Gets browned to add a nutty flavor to the herbs
• Garlic: Just a single clove gives some background flavor without fighting with the subtle truffle

Step-by-Step Instructions

Prepare Cauliflower:

Get a big pot of heavily salted water bubbling away. Toss in your cauliflower bits and let them cook for 15-20 minutes until they're totally soft when you poke them with a fork. You want them super tender to get the smoothest puree.

Sauté Mushrooms:

While your cauliflower's cooking, get 2 tablespoons olive oil hot in a pan over medium-high heat until it's shimmering. Put your sliced mushrooms in one layer (don't crowd them) and leave them alone for 2 minutes so they get some nice browning. Add salt and pepper, then stir now and then until they're golden all over, about 5-7 minutes total. Move them to a warm plate.

Make Cauliflower Puree:

Drain your cooked cauliflower really well in a strainer, pressing gently to get rid of extra water. Put it in a food processor with the garlic clove, truffle oil, Parmesan cheese, salt, and pepper. Blend for 2-3 minutes, stopping to scrape the sides, until it's silky smooth. Give it a taste and add more seasonings if needed.

Poach Eggs:

Make your poached eggs however you like. If you want to try Jamie Oliver's plastic wrap trick, put some plastic wrap in a small cup, add a tiny drop of oil, crack an egg into it, then gather and twist the edges to make a little package. Tie it with string and poach in barely simmering water for 3-4 minutes.

Prepare Sage Butter:

Right before you're ready to serve, melt butter in a small pan over medium heat. Let it foam up, then watch it closely as it turns golden and smells nutty, about 2-3 minutes. Drop in your sage leaves and cook for 30 seconds until they're crispy. Take the sage leaves out and put them on a paper towel, but save that yummy brown butter.

Plate the Dish:

Put warm cauliflower puree on two plates, making a smooth base. Top with your cooked mushrooms. Place a poached egg right in the middle. Drizzle that brown butter all over and add your crispy sage leaves. Finish with some freshly grated Parmesan and maybe a tiny extra drizzle of truffle oil if you're feeling fancy.

The first time I made this, my kitchen filled with the most amazing smell when the sage hit that hot brown butter. That wonderful aroma has become almost as important as the taste whenever I cook this dish. I usually make extra crispy sage leaves just to snack on while I'm finishing up.

Make It Ahead

The cauliflower puree keeps well in the fridge for up to three days. Just store it in a sealed container and warm it up slowly on low heat with a splash of milk to bring back its silky smoothness. You can also cook the mushrooms ahead, but they're best if you quickly heat them in a hot pan right before serving so they don't get soggy. The poached eggs and sage butter should be made right when you're ready to eat for the best texture and temperature.

Seasonal Variations

While this dish works great with regular button or cremini mushrooms, don't be afraid to try what's in season. Fall brings wild chanterelles or porcini that add amazing flavor. In spring, those delicate morels are fantastic with the truffle. Summer oyster mushrooms offer something lighter. You can also throw in seasonal veggies alongside your mushrooms—roasted asparagus in spring, fresh peas in early summer, or roasted squash in winter all go really well with the creamy cauliflower base.

Perfect Wine Pairings

You'll want a wine that can handle the rich truffle flavor but won't drown out the subtle cauliflower. A medium white wine with a bit of oak aging works great—try a lightly oaked Chardonnay from Burgundy or an aged white Rioja. If you're more into reds, go for something earthy but not too strong, maybe an Oregon Pinot Noir or a nicely aged Nebbiolo. These wines really bring out the mushroom and truffle flavors in the dish.

This fancy-looking dish shows you don't need complicated cooking skills or tons of time to create something that tastes absolutely luxurious.

Foire aux questions sur la recette

→ Can I make the puree in advance?

You can! Keep it in the fridge for up to two days in a sealed container. Warm it gently on the stove or microwave with a little milk or cream to keep it smooth.

→ What are the best mushrooms for this meal?

While nameko mushrooms are great, cremini, shiitake, oyster, or even wild blends work just as well. Each has a unique taste to enhance your cauliflower mash.

→ What if I can't find truffle oil?

Replace it with extra virgin olive oil and sprinkle in a little grated Parmesan for a savory kick. It’ll taste different but still amazing.

→ How do I poach eggs perfectly?

If wrapping eggs in plastic isn't your style, stick to the classic method: swirl simmering water with a splash of vinegar and gently drop in the egg. Let it cook 3–4 minutes for a soft yolk.

→ Is it possible to make this dairy-free?

Use olive oil instead of butter for the sage, and swap Parmesan for nutritional yeast or a dairy-free cheese. Your puree will still be creamy and bursting with flavor.

→ Can I include meat in this plate?

Sure thing! Toss in crispy pancetta or bacon bits for added crunch and flavor. Sprinkle them on before serving to take it up a notch.