A delicious veggie alternative to beef bourginion
Serves 4 | Cooking time: 25 mins
INGREDIENTS
2tbsp olive oil
15g butter
125g shallots or pearl onions, halved
1 carrot, thickly sliced
1 garlic clove, crushed
1tsp tomato purée
2tsp plain four
125ml fruity red wine
150ml vegetarian stock
2 sprigs thyme or 1 teaspoon dried
625g mixture of mushrooms
INSTRUCTIONS
Heat 1 tbsp olive oil and butter in a heavy-based pan. Add the shallots and cook for 5 minutes, then add the mushrooms, carrot and cook for 5 minutes more until soft. Stir in the garlic, tomato purée and flour and cook for 1 minute until the vegetables are well coated.
Pour over the 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 the stock and thyme and cook for 10 mins
Serve with rice