Heat your coconut oil in a fry pan over medium to high heat and add your mushrooms, cooking, stirring often, until they're softened and cook down slightly, about 4-5 minutes. Add your cauliflower rice and stir fry with the mushrooms for 1-2 minutes.
Pour in your stock and coconut cream, dried herbs, season well with salt and bring to the boil. Quickly reduce to a simmer and cook on medium until the sauce has thickened to your liking.
Serve with a drizzle of extra-virgin avocado oil and a slice or two on my Garlic & Rosemary Cauliflower Bread, of one of my other low carb paleo loaves.