Note: This won't be as creamy as the traditional made with cream of mushroom soup, but the longer it sits, the more the riced cauliflower will absorb the liquid in the casserole dish. The higher the FAT content in the yogurt you use, the creamier it will be. TIP: If you use non-fat or low-fat yogurt, you will need to DRAIN the liquid left in the bottom of the dish after microwaving.
Creamy "RICE" with MUSHROOMS
1 package frozen Riced Cauliflower (mine was plain, but with garlic and/or herbs is fine too)
1 package frozen Shitake Mushrooms
1 container plain Greek yogurt (or non-dairy yogurt, for a dairy-free / vegan version)
about 2 TB butter/ oleo or butter substitute
1-2 tsp. Kosher, sea or pink Himalayan salt ............1-2 tsp. ground pepper
about 1-2 TB fresh parsley, chopped........................about 1 tsp. chopped, minced or crushed garlic
TIP: I took out the frozen packages of riced cauliflower and shitake mushrooms an hour or so earlier, so they were semi-thawed ~ then drained the excess water from the package of mushrooms
Spray a 2-1/2 casserole dish with non-stick spray (I used buttery). Mix all the ingredients together in a large bowl and transfer into the prepared casserole dish. Heat on HIGH in the microwave (covered) for about 6-8 minutes, or until totally heated through. Let it sit for a couple of minutes ~ then give it a stir (the yogurt sometimes separates out & you want to get it all mixed well). Don't forget that non-fat or low-fat yogurt won't be as creamy as full-fat, so there will be liquid in the bottom of the dish after microwaving ~ you will want to drain this ~ and possibly stir in a little more butter or oleo.
Serves about 4