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.