Mushroom Bourguignon

bbc.co.uk

Kathryn

1½ tsp olive oil

3 shallots, peeled, quartered and layers separated

1 large carrot, peeled and cut into slices on an angle

100g/3½oz button mushrooms, quartered

50g/1¾oz chestnut mushrooms, quartered

3 Portobello mushrooms, roughly chopped

7 fresh thyme sprigs, leaves only, or 1½ tsp dried thyme

3 garlic cloves, finely chopped

150ml/¼ pint fruity vegan red wine

200ml/7fl oz vegetable stock

2 bay leaves

1 tbsp tomato purée

1 tsp yeast extract

1 tbsp cornflour, or plain flour

salt and freshly ground black pepper

Recipe tips Recommended wine

Directions at bbc.co.uk

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