We and our 1 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.
To modify your consent choices, you can do so by clicking on Cookie settings in the footer.
We and our partners process data to
Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development. .
Heat 15ml (1 tbsp) olive oil and 15g butter in a heavy-based pan. Add 125g halved shallots and cook for 5 minutes, then add 1 thickly sliced carrot and cook for 5 minutes more until soft. Stir in 1 crushed garlic clove, 1 tsp tomato purée and flour and cook for 1 minute until the vegetables are well coated.
Pour over 125ml fruity red wine, stirring well to ensure the sauce is smooth. Leave to simmer for a couple of minutes until the wine has reduced by half. Add 150ml vegetarian stock and a sprig of thyme and cook for another 10 minutes.
Meanwhile, heat the remaining 15ml (1 tbsp) oil in a frying pan. Cook 625g mushrooms for a couple of minutes, add to the pan, along with any juices and simmer for 5 minutes. Scatter over some thyme leaves and serve.
