Cauliflower & Mushrooms in Cheese Sauce / Conopida si ciuperci in sos de branza

Directions

1. Prepare White Sauce* as directed in this book. Set aside.

2. Rinse and trim the head of the cauliflower. Cut it into large pieces.

3. Bring a few inches of water to a boil in a medium pot, then add the cauliflower and cover (if you have a vegetable steamer, use that).

4. Steam the cauliflower until tender. Drain and place all the cauliflower into a greased serving dish. Cover so it will stay hot and set aside.

5. While cooking the cauliflower, clean and chop the mushrooms.

6. Melt the butter over a medium flame. Once melted, add the mushrooms and sauté for 2 minutes.

7. Add White Sauce to the pan and mix well. Keep heat very low under the sauce.

8. Grate cheese. Add the cheese to the sauce and stir the cheese has melted.

9. Pour the sauce over the cauliflower in the serving dish and serve warm.

                                                              

Notes: If you don’t have a proper steamer you may be able to fashion one from a large pot and a colander/strainer. The trick is to keep the vegetables out of the water, but to allow contact with the steam. This method will cook vegetables more evenly and keep more of its vitamins intact. Also of note, using fresh mushrooms will add much more flavor to this sauce. Unfortunately, fresh mushrooms may also turn your sauce a strange grey color. Do not worry! It is still very tasty.

 

Variations: A sprinkling of garlic salt, or other seasonings can add an additional spike of flavor to this dish.

 

References: *See for the White Sauce recipe.