Pour boiling water over mushrooms to cover,let stand 30 minutes or until softened.
Drain well; par dry between paper towels.
Remove and discard stems.
Cur mushrooms into 1-inch pieces.
Cover and set aside.
Arrange cauliflower in a vegetable steamer over boiling water.
Cover and steam 5 minutes or until crisp tender.
Coat a large nonstick skillet with cooking spray.
Add margarine and oil; place over medium-high heat until hot.
Add garlic, and saute 2 minutes.
Add cauliflower, and cook 2 minutes, stirring occasionally.
Stir in reserved mushrooms, peas, and remaining