1. Heat pan to ~6, while melting in:

• 4 tablespoons "butter" (or half/half with olive oil if you want)

2. Add in and stir until coated in butter:

• 2-3 shallots, roughly chopped
• 1 small cauliflower head, chopped in small pieces
• 1 container (~225g) of mushrooms, cut in quarters, I use cremini
• A little salt

3. Cook until ... cooked

• The mushrooms will be tiny. The cauliflower will be browned. Stir now and then. Takes about 10 minutes.

4. Turn off heat, but leave pan on and mix in:

• 2 tbsp (~1 ice cube size) of vegetable demi-glace

AND / OR

• 1/4 cup of white wine + some no-salt vegetable bullion powder

AND

• Big handful of chopped fresh herbs (not many bad choices here, whatever you got)
• 2-4 cloves garlic, minced
• Salt (unless your glace or bullion is salted)

NOTES

• You can use onions instead of shallots if you want. You can also put the shallots / onions in before the mushrooms + cauliflower if you want.

• The cut size of the mushrooms should be about half that of the cauliflower. If you want bigger mushrooms, you'll probably need to put them in earlier unless you also want softy-soft cauliflower. There's a bit of a balancing act here to get the size + textures to your liking.