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- 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.
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Mushroom bourguignon
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