Mushroom Bourguignon

Step 1

Heat the olive oil in a deep pan. Add the chopped onions and cook for about 5 minutes until the onion becomes translucent and sticky. Add the sliced garlic and fry for another minute.

Step 2

Add the sliced carrots and fry for another 5 minutes. Add the flour and tomato paste, mix to coat the ingredients well and fry for another 2 minutes, stirring continuously so they don't stick.

Step 3

Add the red wine and gently stir until you get a smooth sauce. Simmer for around 3 minutes until the sauce is reduced to a thick sauce. Add the vegetable stock and the thyme and simmer for another 5 minutes, stirring occasionally.

Step 4

Add the mushrooms to the sauce and stir well until they are coated in the sauce. Simmer for another 10 minutes until the sauce becomes thick. Make sure to stir occasionally so the ingredients don't stick to the bottom of the pan.

Step 5

Serve hot over a bed of creamy mashed potato. To obtain a super smooth creamed potato, use a handheld blender to mash the potatoes instead of a traditional masher.