Mushroom Bourguignon

Serves: 2

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 1 Tablespoon Olive Oil

• 10g butter

• 2 Shallots Halved

• 1 Small Carrot Thickly Sliced

• 1 Clove Garlic Minced

• 1/2 Teaspoon Tomato Purée

• 1 Teaspoon Plain Flour

• 65ml Fruity Red Wine

• 75ml Vegetable Stock

• 1 Sprig Thyme

• 300g Mixture of Mushrooms

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Directions

1. Heat 1/2 tablespoon olive oil and butter in a heavy-based pan. Add the shallots and cook for 5 minutes, then add the 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.

2. 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 sprig of thyme and cook for another 10 minutes.

3. Meanwhile, heat the remaining oil in a frying pan. Cook the 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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CREDIT: realfood.tesco.com