INGRÉDIENTS
- 4 shallots
- 2 carrots
- 650 g mushrooms
- 150 ml vegetable stock
- 2 tbsp gluten-free flour
- 1 clove garlic
- 2 tbsp tomato puree
- 3 sprigs fresh thyme
- 1 tbsp olive oil
- 1 tbsp vegan butter
- Salt and pepper (to taste)
PRÉPARATION
Prepare the shallots by peeling and chopping into chunky pieces. Peel and slice the carrots.
Heat the olive oil and butter in a large saucepan. Add the shallots and cook for around 3-4 minutes then add the chopped carrot and cook for a further 5-7 minutes until soft.
Add the mushrooms and crushed garlic clove and cook for a further couple of minutes.
Add the tomato puree, flour, salt and pepper. Stir to coat the vegetables and cook for 1 minute.
Add the vegetable stock and fresh thyme. Cook for around 10 minutes.
Serve with creamy mash.
PARTAGER AVEC DES AMIS
PAIR WITH: PINOT NOIR
Soft and velvety, with notes of cherries, red berries and a hint of sweet spice.