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Wild Mushroom "Risotto"

Created by Maureen Marsic
Makes 6 Servings (1 cup each)


  • 1 1/2 tbsp olive oil, divided
  • 1 tbsp butter
  • 8 oz fresh wild mushrooms, sliced (any mix of crimini, shiitake, baby portobello, oyster, or button)
  • 1/2 tsp salt, divided
  • 1/2 tsp pepper, divided
  • 1 yellow onion, finely chopped 
  • 2 tsp minced garlic
  • 2 (12-oz) pkg fresh cauliflower crumbles 
  • 1 1/2 cup low-sodium chicken or vegetable broth
  • 2 sprigs fresh thyme
  • 1/3 cup freshly grated Parmesan cheese


  • Heat ½ Tbsp oil and butter in a large skillet over medium-high heat. Add mushrooms and cook 5 minutes or until lightly browned and beginning to soften. Season with ¼ tsp each of salt and pepper. Remove mushroom mixture from skillet, and wipe skillet clean.
  • Heat remaining 1 Tbsp oil in skillet over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender. Add cauliflower rice, broth, and thyme, and bring to a simmer.  Cover, and cook 10 minutes or until cauliflower is crisp-tender. 
  • Remove lid and stir. Cook, uncovered, 10 to 12 minutes or until there is no more liquid. Gently stir in mushrooms, cheese, and remaining ¼ tsp each salt and pepper. Serve immediately.