Ingredients
The following ingredients have 6 Servings
- 4 cups riced cauliflower
- 2 cups baby bella mushrooms (sliced)
- 1 cup freshly grated parmesan cheese
- 1/2 cup mascarpone cheese
- 1/3 cup white wine (I use Pinot Grigio)
- 1/3 cup heavy cream
- 1/4 cup stock (vegetable or chicken)
- 1/4 cup butter
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley (chopped)
- Salt and Pepper to taste
Instruction
- Add the butter and olive oil to a large skillet and once melted, add in the mushrooms. Sauté until they have some good color, about 5 minutes. I like to hold a small amount aside to use as a garnish, but this is optional.
- Add in the garlic, sauté for about 20 seconds, careful not to burn it. Add in the white wine and cook for another 2 minutes.
- Add in the cauliflower, salt, pepper and stock, cook uncovered for about 5-6 minutes or until it reaches your desired texture. I prefer mine a little al dente.
- Stir in the mascarpone, heavy cream and parmesan cheeses, just until melted and combined. Garnish with the remaining mushrooms, parmesan cheese, fresh parsley and serve.