This wild mushroom cauliflower risotto uses cauliflower that has been broken down into small bits and is commonly called cauliflower rice. It is low carb, vegetarian and keto-diet friendly. You can buy the cauliflower rice already processed and bagged or you can make it yourself (see my section above on how to make cauliflower rice). I also use a mix of mushrooms for this recipe. This includes common Cremini (brown mushrooms), as well as more exotic King Trumpets, Yellow Oysters, Tree Oysters, and Maitake mushrooms. Feel free to use whatever mix of mushrooms you can find or like. Just try to slice or cut them into similar sizes so they all cook at the same time in the oven.
Course dinner, lunch, Main Course
Cuisine American
Keyword asparagus, cauliflower, keto, mushroom
Servings 6
Calories 346kcal
Author Irvin
Ingredients
Roasted Mushrooms
2poundsmushroomsmixed (see headnote above)
1/4cupolive oil
1/2teaspoonsalt
1/2teaspoonpepper
Cauliflower Risotto
1medium leekcleaned and white and light green parts sliced
1medium onionchopped
4medium cloves of garlicminced
1poundasparaguscut into 1-inch spieces
1poundcauliflower rice1/2 head of cauliflower broken down into rice, about 4 cups
2tablespoonsolive oil
4tablespoonsunsalted butter1/2 stick, divided
1/4cupvermouth or white wine
1/2cupmushroom broth from roasted mushrooms
1tablespoonfresh thyme leaves
1/2cupheavy cream
To finish
1/2cupfresh grated Parmesan cheeseabout 1 3/4 to 2 ounces
2tablespoonsfresh chopped parsley leaves
Salt and pepper to taste
Instructions
Roast the mushrooms by first preheating the oven to 375°F. Line a rimmed baking sheet with aluminum foil. Slice, cut or break up the mushrooms into roughly the same size. Place in a bowl, drizzle the oil over the mushrooms, sprinkle salt and pepper, then tossing to coat.
Pour mushrooms into the baking sheet and spread evenly. The baking sheet will be crowded and there will be some mushrooms overlapping. Do the best you can and don’t worry about it, as the mushrooms will shrink dramatically. Then place in the oven for 15 minutes.
Once the mushrooms have roasted for 15 minutes, remove from the oven and carefully drain the liquid in the pan into a glass measuring cup. You should have about 1/2 cup of liquid. Rearrange the mushrooms back into an even layer (they should be less crowded now) and place back the oven for 25 to 30 minutes more or until the mushrooms are tender but not crispy. Let rest on the pan until ready to use.
While the mushrooms are roasting, prep and cook the cauliflower risotto. Slice the leek lengthwise and clean out any sand. Then slice the white and light green parts of leek into 1/4-inch pieces, reserving the dark green parts for another use (I save them up in the freezer, then use it for stock). Chop the onion and mince the garlic. Break down the cauliflower into cauliflower rice if necessary, by cutting it into florets and using a food processor, pulsing the pieces into rice-sized bits. Cut the asparagus into 1-inch pieces.
Heat the olive oil and 2 tablespoons butter in a very large skillet or sauté pan until melted. Add the chopped leek, onion, and garlic, cooking on medium low heat for about 3 to 5 minutes or until the onions are soft and translucent but not brown. Add the remaining 2 tablespoons of butter and the cauliflower rice, cooking for an additional 2 to 3 minutes to soften it.
Once the cauliflower rice starts to soften, add the vermouth or white wine and cook until it has evaporated. Add the mushroom broth from the roasted mushrooms, along with the asparagus pieces and the fresh thyme leaves. Cover and cook for about 3 to 4 minutes.
Uncover the pan, add the cream and increase the heat to bring the cream to a simmer (but not boil). Cook for 5 minutes, stirring constantly, until the cream has reduced. Stir in the roasted mushrooms, cheese and parsley. Add salt and pepper to taste.
Notes
This recipe is sponsored by California Grown. I was compensated for this post and developing this recipe. However, all opinions below are my own.