Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with baking paper. Place coconut milk into the freezer briefly (no more than 20 minutes) so the coconut cream separates from the water. Pour the Heaven and Earth Cauliflower Rice onto half of the baking paper-covered baking sheet. Slice the shiitake mushrooms. If using shimeji mushrooms (the small white ones with long stems), then just separate them. Add the mushrooms to the baking sheet. Drizzle with olive oil and sprinkle with salt.

Bake in the oven for 30 minutes. Cauliflower rice should be soft but not mushy and slightly browned. Mushrooms should be very browned, but not burned. Meanwhile, dice onion and garlic. Add them to an oven-to-table dish and set aside. Once cauliflower rice and mushrooms are finished, transfer just the cauliflower rice into the onion and garlic mix and combine. Set the mushrooms aside. Do not turn off the oven.

Add white wine, coconut milk (just the top, white part, not the water), oregano, and pepper. Mix. Should be liquidy; if not enough liquid, add more coconut milk or a little from the coconut water left on the bottom of the can or box. Add in some of the mushrooms (keep some of the mushrooms on the side for garnish).

Bake in oven for another 25 minutes until some of the liquid evaporates and the mix thickens. Check halfway through so it doesn’t burn. Add a little more liquid if it’s looking dry.

Serve in the oven-to-table dish or move to a large shallow bowl. Garnish with the leftover mushrooms, vegan parmesan, and chopped basil.