Cauliflower Mock Risotto with Shitake Mushrooms In a Mustard Tarragon Cream Sauce

Serves 4 | You’ll love this no-carb, creamy and decadent mock risotto that is made with cauliflower instead of Arborio rice. Plus, it comes together in one third the time!


INGREDIENTS:

  1. 1 12 oz. bag of fresh riced cauliflower (Frozen will work but not recommended)
  2. 2 pints sliced shitake mushrooms (Do not rinse!)
  3. ½ large shallot finely diced, about 2 T
  4. 4 T unsalted butter
  5. 2 T light olive oil
  6. 1 T fresh, chopped tarragon leaves
  7. ½ C good white wine like a Sancerre or White Bordeaux*
  8. ½ C heavy cream
  9. 2 T French’s yellow mustard
  10. ½ C grated English Cheddar or soft sharp white cheddar
  11. 1 t kosher salt + ¼ T black pepper (more to taste)

METHOD:

  • Add 3 T unsalted butter and 2 T light olive oil to a very hot 10 to 12 inch sauté pan. When butter is melted and begins to bubble add the shallots. Cook briefly to release oils and become fragrant. About 30-40 seconds.
  • Add the mushroom all at once. (Make sure the pan is large enough that you aren’t crowding the mushrooms. You want them to brown, not steam.) When the mushrooms are browned, deglaze the pan with the white wine. Lower heat slightly and let the wine reduce by half. The pan will seem dry but it’s just right.
  • Add the riced cauliflower and keep the pan at medium-high to high. There is a lot of moisture in the cauliflower, so you’ll see plenty of steam and at this point. Stir the cauliflower and cook until it begins to turn transparent, about 2 minutes. Season by adding the 1 t of kosher salt and ¼ t of cracked black pepper. Combine.
  • Add the heavy cream reserving about 3 T, in case you need more later. Add the mustard and the chopped tarragon. Stir in gently. It should be very creamy. If not, add the rest of the cream.
  • Lower the heat and stir in the English Cheddar and the final T of butter. Taste and add more salt and pepper if needed. Remove from heat, cover if needed for up to 5 minutes.

Serve.

I mention using a Sancerre or White Bordeaux. But I do NOT recommend any kind of oaky Chardonnay, or tart Sauvignon Blanc. They will overpower and ruin the earthy quality imparted by the cheese, tarragon, and mushrooms.

Additional Note: You can use Baby Bella mushrooms if shitakes aren’t available. Or another nutty mushroom alternative. I don’t recommend button mushrooms as they just don’t have the depth of flavor needed for this dish.




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