1. In a large pan, melt 2 tablespoons of butter over medium heat.
2. Add the mushrooms and thyme, season well and cook until browned. Make sure you don’t crowd the pan.
3. Spoon the mushrooms out and continue cooking in the same pan – add another tablespoon of butter and add the onion. Cook for 3 minutes, stirring often.
4. Stir in the garlic and cook for 30 seconds more.
5. Add the wine and dried mushroom powder and let it reduce by half before adding the stock and cream. Let it simmer and reduce for 5 more minutes or until thicker.
6. Blanch the cauliflower and turnip rice in a separate pot of salted boiling water for 1 minute. Stir into the creamy sauce along with ½ the browned mushrooms, Parmesan and parsley.
7. Season well and serve topped with the rest of the mushrooms.