I had the day off and had Andre randomly pick a page number in an ancient LCBO Food & Drink recipe book, and this is what he chose.  The dish seemed a little strange at first, but as soon as that first spoonful hit my tongue I knew this was a hit.  Read on for the ingredients list and directions!

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Ingredients

Cauliflower Puree

• 1/2 cup peeled, diced Yukon gold potatoes (about 1 small potato)
• 3 cloves garlic, peeled
• 3 cups milk
• 1.5 lbs cauliflower cut into 2 inch chunks
• 1/3 cup whipping cream
• Salt and freshly ground pepper
• 1 tbsp lemon juice

Mushroom Compote

• 3 tbsp olive oil
• 1/4 cup chopped shallots
• 1 tsp chopped garlic
• 1.5 lbs mixed mushrooms, halved or quartered if large
• 2 tsp chopped thyme
• Salt and freshly ground pepper
• 1/4 cup red wine
• 2 cups low sodium chicken or beef stock
• 1/4 cup butter cut in cubes
• 2 tbsp chopped parsley
• 6 slices baked bacon

Directions

1. Place potatoes, garlic and milk in a pot over medium-high heat. Bring to boil and add cauliflower.  Boil for 10 to 15 minutes or until potatoes and cauliflower are very tender.  Drain liquid and reserve separately
2. Place vegetables in a food processor with 1/2 cup drained liquid and whipping cream and purée until smooth. Season with salt and pepper and lemon juice. Add more cooking liquid if needed to make a soft purée. Reheat when needed.
3. Place oil in a large skillet over high heat.  Add shallots and garlic and sauté for 30 seconds. Add mushrooms and thyme and sauté fir 4 minutes or until the mushrooms lose their juices. Season with salt and pepper.  Remove mushrooms from skillet, reserving all the yummy juices and bits of flavor.
4. Add wine to the reserved juice and bits and bring to a boil. Add stock and reduce for 5 minutes or until stock thickens slightly. Reduce heat to low and stir in butter. Sauce will thicken a bit more. Stir in reserved mushrooms and simmer for 2 minutes or until mushrooms are coated in sauce.  Adjust seasoning if necessary and stir in parsley.
5. Place a ladleful of cauliflower purée in a soup bowl. Top with mushrooms and some sauce.  Garnish each dish with a slice of baked bacon laid across the dish. (Use our Oven Baked Bacon recipe!)
6. Enjoy with a nice french wine!

Related posts:

1. BBQ Portobello Mushrooms
2. Locro – A Cheese & Potato Soup
3. WCC Day 3, Part 2: New Zealand