2 TB Butter
1 TB olive oil
8 oz mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1 head cauliflower, riced or 1 bag riced cauliflower
1/4 cup chicken broth or white wine
Optional: Parmesan Cheese & Heavy whipping cream
Garnish: Fresh Parsley.
1. In a skillet, melt butter and add oil, to heat. Cook mushroom for 3-5 minutes and set aside. Stir in onion, garlic & riced cauliflower and cook for a few minutes. Stir in broth/wine & deglaze the pan. Cook an additional couple of minutes making sure to stir until liquid is evaporated.
2. Option to remove from heat and stir in heavy cream and Parmesan cheese.
3. Garnish with Parsley & serve.