INGREDIENTS
2 cups
mushrooms
1/2 cup
dried porcini mushrooms
2 cloves
garlic
1/4 tsp
salt
1 tsp
thyme
1 tbsp
olive oil
1
onion
2 sticks
celery
1/4 cup
white wine
1/2 cup
vegetable stock
4 cups
cauliflower rice
1 1/2 tbsps
coconut cream
1 tsp
truffle oil