Creamy Shiitake Mushrooms with Cauliflower Rice

This is a supremely comforting meal on Meatless Monday, or anytime.

Serves 4

• 1 cauliflower

• 1 T olive oil

• 3 T unsalted butter, divided

• 1⁄2 c grated parmesan cheese

• 8 oz shiitake mushrooms (or cremini or white), trimmed and sliced 1⁄4” thick

• 2 cloves garlic, pressed or minced

• 1 T balsamic vinegar

• 1⁄2 c heavy cream

• 1 t fresh thyme leaves (1⁄4 t dried)

• 1 t fresh rosemary leaves, finely minced

• 1 t kosher salt, divided

• 1⁄2 t pepper

To rice a whole cauliflower, remove the core and coarsely chop the cauliflower into florets. Pulse in a food processor until cauliflower is small and has the texture of rice or couscous. Don’t over process or it will get mushy. Do this in batches and repeat with remaining cauliflower. Alternatively, use pre-riced cauliflower, fresh or frozen.

Place one tablespoon butter and one tablespoon olive oil with riced cauliflower in a medium saucepan over medium-low heat. Cook, stirring occasionally, to soften the cauliflower, about 5 minutes. Add 2 tablespoons heavy cream and 1⁄2 t salt. Continue to cook until the cauliflower is tender, another 5-8 minutes. If it seems too dry, add a little more cream or water. Stir in parmesan cheese. Taste for seasoning, adding more salt and some ground black pepper.

Heat a large skillet over medium heat and add in remaining two tablespoons of butter. When butter foams, add shiitakes to the pan with 1⁄2 t salt. Cook, stirring occasionally, until mushrooms are tender and beginning to brown. Stir in garlic and cook for one minute. Add balsamic vinegar and cook for another minute. Stir in heavy cream, thyme and rosemary and simmer over medium-low heat until thickened, about 3-4 minutes. Add pepper and taste for seasoning, adding more salt if needed.

Serve creamed mushrooms over the riced cauliflower.