4 Tbsp butter
1 onion, chopped
2 big carrots, peeled and chopped
2 celery stalks, chopped
1 small head cauliflower, chopped
1.5 C baby bella mushrooms, chopped
salt & pepper to taste
1/4 C parsley, chopped
2 Tbsp rosemary, chopped
1 Tbsp sage, chopped
1/2 C chicken stock
In a large skillet over medium heat, melt butter. Saute chopped onion, carrot and celery until soft, about 8 minutes.
Add chopped cauliflower and mushrooms and season with salt and pepper to taste. Cook until soft, about 7 minutes.
Add chopped parsley, sage, rosemary and chicken stock and mix well. Cover the pan and simmer about 15 minutes, or until all the liquid has been absorbed.