To make this a vegetarian meal, use vegetable broth instead of chicken broth.
oil in a large skillet over medium heat.
Add mushrooms and 1/4 tsp.
Transfer to a bowl; cover and set aside.
You should have about 5 1/2 cups.
Wipe out the pan.
Add the remaining 1 Tbsp.
oil and reduce heat to medium.
Add shallot and cook, stirring often, until tender, about 2 minutes.
Add garlic; cook, stirring often, until fragrant, about 1 minute.
Add the cauliflower “rice,” thyme, 1/4 tsp.
pepper and the remaining 1/4 tsp.
salt; cook, stirring, for 2 minutes.
Add wine; cook, stirring, until the wine evaporates, 1 to 2 minutes.
Add broth; cook, stirring, for 1 minute.
Uncover, increase heat to medium, and add butter.
Cook, stirring, until the butter has melted, about 1 minute longer.
Stir in Parmesan, the reserved mushrooms, and the remaining 1/4 tsp.
Divide the mixture among 4 bowls.
Sprinkle with parsley and serve with lemon wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
