By Ashley Huser, RD, RYT
Ingredients:
· 8 oz Mushrooms
· 1/2 Tablespoon Earth Balance Margarine or vegetable broth as needed
· 2 Cloves Garlic, chopped
· Italian seasoning to taste
· Dash (or two) of red wine vinegar
· One head of cauliflower
Wash and dry the mushrooms. Melt the Earth Balance margarine in a frying pan then add garlic and cook at a medium heat for a couple of minutes stirring constantly. Add the mushrooms, continue cooking & stirring for another minute or so. Season with a dash or two of red wine vinegar and Italian seasoning to taste.
Reduce heat to as low as you can go then cover the mushrooms. Leave the garlic mushrooms to sweat for at least ten minutes, stirring occasionally.
While mushrooms are sweating, grate cauliflower by hand or with a food processor. Place grated cauliflower in a steamer with water and steam until softened. Transfer “rice” into a serving dish and scoop mushrooms over cauliflower rice.
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