I know you are probably thinking that I post too many things with mushrooms, and you are right! But when I glanced at my bag of dried porcini mushrooms the other day, I couldn’t help thinking how great they would be as a rich, flavorful foundation for riced cauliflower! This recipe for riced cauliflower with porcini mushrooms, fennel & peas makes a nice springtime side dish or vegan entree. Porcini mushrooms have a natural, rich, gamey flavor and the higher quality ones give off a roux when cooked, that naturally adds some thickness to the dish.
riced cauliflower with porcini mushrooms, fennel & peas
3 cups vegetable broth or water
About 1 ounce dried porcini mushrooms
1 tbsp. tomato paste
1/2 bulb fresh fennel, cored and thinly sliced
2-3 cups riced cauliflower
1 cup fresh or frozen shelled English peas
Sea salt & pepper to taste
1/4 cup nutritional yeast (optional for flavor enhancement)
Chopped fennel leaves for garnish
In a medium sauce pan, bring the vegetable broth to a simmer. Add the porcini mushrooms, tomato paste, and fennel. Let mixture simmer until it is reduced to about half the size and the porcini mushrooms are tender, about 45 minutes. At this point you can save the mixture until ready to serve, or finish the recipe. To finish the recipe, add the riced cauliflower to the mushroom mixture and stir in. Add the peas and stir in. Cover and let simmer for about 10 more minutes. Stir in optional nutritional yeast and taste for salt and pepper. Serve immediately topped with the fresh herb tops of the fennel.
NOTE: With the cauliflower, you can have more of a brothy finished dish (as pictured) by just adding 2 cups, or add 3 cups to soak up more of the mushroom broth. Porcini mushrooms have a very rich, robust flavor, so you may find that more cauliflower helps mitigate the rich flavor of the porcini mushrooms. Or, if you are like me, you will welcome the hearty flavor of the mushrooms and actually want to drink the extra broth like a rich consommé.
Check out more cauliflower recipes from the Whole Dish!