Vegan Mushroom and Cauliflower Salad
: My Honeys Place
  • Tablespoons  olive oil
  • Tablespoons  butter
  • 1/2   pound  baby mushrooms
  • 1/2 pound cauliflower sliced
  • 1/2 red or green pepper sliced
  • 1/4 red onion sliced
  • clove  garlic, thinly sliced
  • Tablespoon  white cooking wine
  • 1/2  Tablespoon  Worcestershire sauce
  • 1/4  teaspoon  garlic powder
  • Salt and pepper to taste
  1. Heat olive oil and butter in a large skillet over medium heat.

  2. Add mushrooms and cauliflower. Cook in the hot oil and butter until mushrooms and cauliflower are lightly browned, about 5 minutes.
  3. Reduce heat to low then add remaining ingredient and simmer until mushrooms and cauliflower are tender, about 5 to 8 more minutes.

  4. Serve cold or over lettuce.