Sauteed Chestnut Mushrooms over Pureed Cauliflower with Red Pepper Hot Honey Relish

INGREDIENTS:

2 C trimmed and sliced fresh Chestnut Mushrooms, brushed clean

1 head cauliflower, boiled, and pureed with immersion blender

5 T salted butter, divided

1 t kosher salt

¼ C half n half cream

1/3 small shallot, sliced thinly

½ red pepper finely chopped

½ t fresh grated ginger

1 t hot chili flakes

2 T honey

1 T mild olive oil

Chopped Italian parsley to garnish

METHOD:

• Prepare mushrooms, brushing off any dirt or substrate. Put in a bowl. Set aside.
• When the cauliflower is soft, drain the pan, add 2 T butter and the half n half. Using an immersion blender, blend until smooth.
• In a small bowl combine the red pepper, grated ginger, chili flakes, honey, olive oil, and blend well. Set aside.
• Bring a sauté pan to high heat, add 3 T butter. When melted add the shallots and cook until softened, about 2 minutes. Add the mushrooms and let sauté until caramelized, stirring them with the shallots until done.
• To plate, put a large serving of the cauliflower on a plate, top with the mushrooms, ladle the red pepper relish on top, and garnish with the parsley.