Mushroom Bourguignon over Cauliflower Mash - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 2 Yellow Onion (small dice)
• 2 Carrots (small dice)
• 2 teaspoons Extra Virgin Olive Oil
• 4 cloves Garlic (finely minced)
• 1 pound Cremini Mushrooms (or white, or a mix)
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 2 teaspoons Tomato Paste
• 3 ⁄ 4 teaspoon Dried Thyme (or 1 Tablespoon fresh if you have it)
• 1 ⁄ 4 cup Red Wine (optional, use balsamic vinegar or soy sauce)
• 4 cups Water (divided)
• 1 head Cauliflower
• 3 Tablespoons Unsalted Butter
• 1 ⁄ 2 cup Cream (whole milk or half and half)
• 1 ⁄ 4 cup Parmesan Cheese (curls or grated, optional for garnish)