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In a small saucepan, combine porcini mushrooms and 2 cups beef stock. Bring to a bubble then remove from heat and reserve.
Heat oil in a large pot over medium-high heat. Once the oil is very hot, add mushrooms and cook until very brown on all sides, about 8-10 minutes. Remove about 1/2 cup mushrooms and reserve. To the mushrooms in the pan, add shallots, garlic, cauliflower, cashews, 2 tablespoons thyme, some salt and pepper. Cook until cashews begin to soften and veggies begin to brown, about 5-6 minutes. Deglaze the pan with sherry.