Cauliflower Mock Risotto with Shitake Mushrooms In a Mustard Tarragon Cream Sauce - I Feel Like Cooking

Ingredients

• 1 12 oz. bag of fresh riced cauliflower (Frozen will work but not recommended)
• 2 pints sliced shitake mushrooms (Do not rinse!)
• ½ large shallot finely diced, about 2 T
• 4 T unsalted butter
• 2 T light olive oil
• 1 T fresh, chopped tarragon leaves
• ½ C good white wine like a Sancerre or White Bordeaux*
• ½ C heavy cream
• 2 T French’s yellow mustard
• ½ C grated English Cheddar or soft sharp white cheddar
• 1 t kosher salt + ¼ T black pepper (more to taste)