- 1 1/4 cups dried porcini mushrooms
- 3 cups low-sodium chicken broth, or more if needed
- 1 large head cauliflower, chopped
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups frozen petite peas, thawed
- 1 tablespoon balsamic vinegar
- 1 teaspoon chopped fresh thyme
- Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.
- Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.
- Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
- Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
- Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.
- Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.